1. 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.
2. 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.
Freshwater fish fillets can also be used (e.g. trout or catfish).
Serve the scarlet runner bean salad in a stack in the centre of a pre-warmed plate and place the fish pieces. alongside.Print recipe
|No products in your cart|