Sesame-coated Redfish with Vegetables and Aromatic Rice

Cover the shiitake mushrooms with water and leave to soak for at least half an hour. Season the fish with salt and pepper and toss in the flour. Mix the breadcrumbs and sesame seeds together. Beat the 2 eggs and use to coat the fish with the breadcrumbs. Remove the shiitake mushrooms from the soaking water and put the water aside. Heat the oil in a pan, sprinkle in the turmeric and caraway and mix in the rice until coated, pour over 1/2 l water and cook over a medium heat until tender. Peel the onions and cut into crescents. Dice the pepper roughly and slice the bamboo shoots and shiitake mushrooms. Fry the onion and pepper in oil and then add the bamboo shoots and mushrooms. Add a few pieces of lemon peel and pour in the lemon juice and some of the mushroom water. Season with soy sauce. Bind with a little cornflour mixed with water if necessary. Heat the ghee in a frying pan and fry the fish for about 5 minutes on each side. Serve with the vegetables and rice.

Preparation time: 1h 15 mins
Per portion: 3472 kJ / 829 kcal