Pike perch in coconut milk with saffron

Juicy and tender fish in coconut milk with spices. The fish itself retains its dense structure, but due to the coconut sauce it becomes very tender.

Ingredients

• pike perch fillet on the skin 600 g
• coconut milk 150 ml
• onion 1 pc.
• sweet red pepper 1 pc.
• garlic (clove) 1 pc.
• saffron 1 pinch (s)
• salt 1 pinch (s)
• ground black pepper 1 pinch (s)
• vegetable oil for frying 2 tablespoons

Directions

1. Pour the coconut milk over the saffron and set aside. Coconut milk can be replaced with cream, but the taste will not be as rich.
2. Rub the pike perch fillet with salt and pepper
3. Rub the pike perch fillet with salt and pepper.
4. Chop the onion
5. Cut the onion into half rings or quarter rings.
6. Chop the garlic
7. Finely chop the garlic.
8. Cut the pepper into strips
9. Cut the pepper into thin strips.
10. Fry pike perch fillet in a pan
11. In a well-heated frying pan with oil (1 tbsp. L.) Put the pike perch fillet skin side down. Fry over high heat for a couple of minutes, then transfer to a plate.
12. Fry the peppers, onions and garlic in a pan
13. Reduce heat and add remaining oil. Put onion and garlic in a frying pan, sauté until transparent.
14. Add coconut milk with saffron to vegetables
15. Pour in coconut milk with saffron, salt and pepper, let it boil.
16. Put the fish in the coconut sauce and cook over low heat
17. Put the fish skin side up in the coconut sauce and cook over low heat for 3-4 minutes. Remove from heat and serve immediately.
18. Put pike perch in coconut milk with saffron on a serving plate
19. Bon Appetit!