Cut the chilli lengthwise and scrape out the seeds. Finely chop the pod. Peel garlic and ginger. Press garlic through a garlic press. Grate ginger finely. Clean, peel, wash and cut carrots into sticks.
Clean, wash and cut the savoy cabbage into strips. Wash the redfish fillets, dab dry and sprinkle with lemon juice. Whisk the egg in a deep plate and season well with salt. Put flour and sesame in 1 plate each.
First roll the fillets in flour, then in egg and finally in sesame. Heat 1 tablespoon of clarified butter in a large pan. Fry chilli, garlic and ginger until translucent. Add carrots and savoy cabbage and fry briefly.
Deglaze with soy sauce and vegetable stock. Simmer for 5 minutes. In the meantime heat 2 tablespoons of clarified butter. Fry the fillets for 2 minutes on each side. Arrange savoy cabbage and redfish together.
Possibly garnish with fried garlic and coriander. Basmati rice tastes good with it.