Recipes
Fish fillet with a scarlet runner bean salad
- 30 Min.Preparation time
- 4Portions
Fish
- 4 fish fillets (hake or pollock)
- 1 lime (juice)
- sea salt, white pepper
- rice or maize starch for breadcrumbs
- peanut oil for frying
Scarlet runner bean salad
- 2 tbsp peanut or sunflower oil
- 400 g white cabbage
- 250 g canned Steirerkraft scarlet runner beans PDO
- 1 red, green and yellow pepper
- 1 red onion
- 2 garlic cloves
- 200 ml coconut milk
- 1 pinch of curry powder
- 1 tsp crushed coriander seeds
- soup seasoning, salt, white pepper
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Preparation
- Slice the washed white cabbage into strips then slice in half. Dice the peppers and peel and chop the onions and garlic cloves. Heat the oil in a saucepan, fry the garlic and onions and then add the white cabbage and diced pepper. Pour in the coconut milk and add the spices to taste. Finally, dry the canned Steirerkraft scarlet runner beans, add to the pan, cook for a few minutes and then cover over and keep warm.
- Marinate the fish filets with lime juice, sea salt and white pepper. Then sprinkle with rice starch on both sides. Heat the oil in a non-stick pan and fry the fish fillets quickly on both sides until brown. They should give slightly under pressure.
- Serve the scarlet runner bean salad in a stack in the centre of a pre-warmed plate and place the fish pieces alongside.
This is my tip
Freshwater fish fillets can also be used (e.g. trout or catfish).
Michaela Bloder, Steirerkraft Kernothek
Scarlet runner beans ready-to-eat
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Fish fillet with a scarlet runner bean salad 
Difficulty level: medium
Fish
Scarlet runner bean salad
Shop products online
Preparation
This is my tip Freshwater fish fillets can also be used (e.g. trout or catfish). Michaela Bloder, Steirerkraft Kernothek |