2 tbsp coconut oil
1 tbsp curry paste, green
2 cm ginger
2 cloves of garlic
4 kaffir lime leaves
1 tbsp cane sugar
400 ml coconut milk
½ bunch of Thai basil
1 tbsp lime juice
3 tbsp desiccated coconut
200 g basmati rice
200 ml water
1 lemongrass stalk
4 sea bass fillets, each about 150 g
200 g Thai asparagus
Peel and grate the ginger. Peel and crush the cloves of garlic. Heat the oil and briefly sweat the curry paste, ginger and garlic.
Add the kaffir lime leaves, cane sugar and coconut milk, bring to the boil and simmer for 10 minutes. Next, add the basil and lime juice and leave to simmer for another 2 minutes.
Remove the kaffir lime leaves, purée the sauce and strain through a sieve. Add the desiccated coconut.
Bruise the lemongrass stalk and put it in the porcelain dish (⅓ GN) along with the rice and water. Put the porcelain dish on the wire shelf in the cold cooking space. Cook. Steaming 100°C for 20 Mins
Grease the porcelain dish with oil.
Place the fish in the porcelain dish (½ GN) and season with salt and pepper. Lay the asparagus on top. Pour over the sauce. Put the porcelain dish on the wire shelf next to the rice. Continue cooking. Steaming 100°C for 10 Mins