Steamed rose fish fillet with ginger and chilli

Main ingredient: rose fish fillets, Chinese cabbage
Preparation time: 30

FOR THE FISH, 2 skinless rose fish fillets, (200 g each, or zander fillets as an, alternative), Salt, Mild chilli flakes, FOR THE MARINADE, 1 piece of fresh ginger (approx. 15 g),, peeled and finely chopped, 1 small fresh chilli pepper with seeds, removed and finely chopped, 1 tbsp. lime juice (organic lime), 1 tbsp. soy sauce, FOR THE VEGETABLES, (cut into strips 0.5 cm thick), 200 g Chinese cabbage, 1 red pepper, 3 spring onions, 3–4 tbsp. dark sesame oil, 3 pinches of salt, , FOR THE COOKING LIQUID, 1 piece lemongrass, without outer leaves,, cut stems lengthwise, 250 ml water (or use vegetable broth, or fish stock instead), ½ organic lime (sliced), 1 tbsp. chopped coriander, organic lime peel, grated

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