Fish in coconut-almond sauce

Name: Fish in coconut-almond sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 30 g Wild rice mixture; 7-10 Tbsp salt, white pepper; 150 g Broccoli; 125 g Fish fillet; 1 TEASPOON Lemon juice; 150 g Mango slices or peach halves (a. d. tin); 1 small onion; 1 tsp (5 g) Coconut Chips; 7-10 Tbsp or coconut flakes; 1/2 tsp (3 g) Oil; 2-3 TABLESPOONS low-fat milk

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

30 g Wild rice mixture
7-10 Tbsp salt, white pepper
150 g Broccoli
125 g Fish fillet
1 TEASPOON Lemon juice
150 g Mango slices or peach halves (a. d. tin)
1 small onion
1 tsp (5 g) Coconut Chips
7-10 Tbsp or coconut flakes
1/2 tsp (3 g) Oil
2-3 TABLESPOONS low-fat milk

Directions

1
Cover the rice and cook it in approx. 1/8 l boiling salted water at low heat for approx. 20 minutes. Clean and wash broccoli and cut into florets. After about 12 minutes add to the rice and cook
2
Wash the fish, pat dry and sprinkle with lemon juice. Drain the mango and collect the juice. Mash half the mango, dice the rest. Peel and finely dice the onion
3
Roast the coconut chips in a coated pan without fat, remove. Heat the oil in the pan. Fry fish in it for 4-5 minutes on each side. Season with salt and pepper and keep warm
4
Sauté onion in hot frying fat. Stir in the puree, 3-4 tablespoons of juice and milk, bring to the boil. Add mango cubes. Season to taste. Drain broccoli rice. Serve with fish and mango sauce. Sprinkle with coconut chips