Fish ragout with vegetables in coconut sauce

Time

Preparation time: 10 min.
Cooking or baking time: 30 min.
Total preparation time: 40 min.

The following ingredients are used to conjure up a light dish that is easy to digest, even on hot days.

Here is the recipe for 2 people:

Cook rice according to the package instructions.
In the meantime wash the spring onions, clean, cut into rings.
Finely chop ginger.
Clean carrots and cut into slices or strips.
Cut cauliflower into small florets.
Halve brussels sprouts, quarter larger pieces.
Wash and dry fish fillets.
Roast cashews in a hot pan for a short time (be careful: they burn very quickly) and set aside.
Heat the coconut oil in the pan.
Fry fish fillets from both sides over low heat, remove.
In the remaining frying fat, sweat onions and ginger, add carrot slices, Brussels sprouts and cauliflower florets.
Deglaze with broth and cook for about 10 minutes over low heat.
Season with cayenne pepper, lime or lemon juice and salt.
Stir in coconut milk.
Stir cornstarch with 1 tbsp of water and tie the stock with it.
Divide the fish fillet into bite-sized pieces and add to the pan for warming up.
Arrange with rice on plates (or separately in bowls) and sprinkle the roasted Chashew kernels over the ragout.