Riesling Classic

Ingredients

• 400 gZander fillet with skin
• 20 gGinger, fresh
• 2 piecesLimes, organic
• 200 mlFish stock
• 0,5 pieceRed chili pepper
• 2 piecesSpring onions
• 1 tbspLight soy sauce
• 1 tspSugar
• 1 tspSesame oil
• 0,5 bunchCoriander, fresh

Preparation

1. 1Wash the zander fillet, pat dry, and cut into four equal pieces. Score the skin side lightly in a diamond pattern.
2. 2Peel the ginger and cut into very fine strips. Wash the limes with hot water, zest them, and juice both fruits.
3. 3Bring the fish stock to a simmer in a pot with the lime juice, half of the ginger strips, soy sauce, and sugar.
4. 4Place the zander pieces into a steamer basket. Set the basket over the simmering broth and steam the fish with the lid closed for about 6 to 8 minutes until just cooked through.
5. 5Meanwhile, slice the spring onions into fine rings, deseed the chili pepper, and dice very finely.
6. 6Carefully remove the fish and keep warm. Reduce the broth in the pot over high heat briefly, then season to taste with salt and lime zest.
7. 7Divide the broth into deep plates, place the zander in the center, and garnish with the remaining ginger, chili, spring onions, and coriander. Finally, drizzle with a few drops of sesame oil.