Close
400 gr. Silgen catfish fillet without skin
100 gr. onions
15 gr. Dijon mustard
1 pack of coriander (approx. 20 gr)
50 ml coconut cream
1 pcs lime
2 pcs sprigs of carrots
2 pcs cabbage peppers
50 gr. ginger
10 ml oil
For the marinade:
100 ml vinegar
100 ml water
2 tbsp sugar
1 tbsp salt ＆ white pepper
Prepare the marinade by mixing the sugar, salt, and white pepper in a mixture of vinegar and water, then adding the carrots, cabbage peppers, and ginger cut into thin strips. Let stand in the refrigerator for 1-2 hours.
Fry the diced 200 gr. of catfish fillet in a little oil along with the chopped onion. At the end of the toasting, add a diced spoonful (15 gr) of Dijon mustard and 200 ml of water. Season with salt and white pepper. Add 50 ml of coconut cream, half a bunch of coriander and a whole lime juice. Mix with a stick mixer until homogeneous and bring to the boil again.
Cut the other half of the catfish fillet into cubes and fry in a little oil. When serving, place the fried fish cubes and marinated vegetables (one tablespoon) on the plates, then dip the hot soup on the soup inserts and finally garnish with fresh coriander.
