Gilthead with Peanut Sauce and Green Peppercorns Recipe

Cook time is 40 minutes (serves 5)

Ingredients for the recipe

150g unsalted peanuts

1 tablespoon red curry paste

1 tablespoon palm sugar

1 tin coconut milk (400ml)

3 tablespoon fish sauce

700g gilthead

2 tablespoon tempura flour

6 tablespoon sunflower oil

200g broccoli

150g oyster mushrooms

2 strings fresh green peppercorns

3 tablespoon oyster sauce

2 tablespoon fish sauce

Procedure for the recipe

• Roast the peanuts without any fat until they are golden brown, then leave to cool and finely grind them in your blender.

• Bring the curry paste, palm sugar, 100ml coconut milk and 100ml water to the boil stirring continually. Season with fish sauce. Add the peanuts and the remaining coconut milk, leave to simmer gently for 15 mins, stirring now and then.

• Dry the gilthead and make diagonal incisions on both sides, starting from the head and down along the main bone, with a distance of 0.5cm between each incision. Coat the gilthead on both sides with tempura flour and fry in 3 tablespoons oil for 8 mins, until it has turned golden brown.

• Break up the broccoli into florets, peel the stalk and cut into slices. Trim the oyster mushrooms and cut into halves.

• Heat the remaining oil. One after the other, stir-fry broccoli, mushrooms and peppercorns loosened from the strings over a high heat and then season with the oyster and fish sauces. Arrange the fish on the vegetables and serve with the peanut sauce.