for 4 person

Fish

1	garlic clove, pressed
2 tsp	tahini (sesame paste)
2 tbsp	water
1 tsp	chilli powder
¾ tsp	salt
600 g	pangasius fillet, cut into pieces

Crust

1 tbsp	honey
1 tbsp	peanut oil
3 tbsp	panko breadcrumbs

Sweet potato mash

1 tbsp	butter
500 g	sweet potato, cut into pieces
200 g	mealy potatoes, cut into pieces
2 dl	vegetable bouillon
50 g	butter, cut into pieces
	salt and pepper to taste

Herb salad

½	lime, use only the juice
1 tsp	olive oil
2 pinch	salt
½ bunch	coriander, torn into pieces
½ bunch	flat-leaf parsley, torn into pieces

How it's done

Fish

In a bowl, mix the garlic with all the other ingredients up to and including the salt. Mix in the fish fillets and place on a baking tray lined with baking paper.

Crust

Mix the honey and oil and stir in the panko breadcrumbs. Scatter the crunchy topping over the fish.

Cook for approx. 20 mins. in the centre of an oven preheated to 180°C.

Sweet potato mash

Heat the butter in a pan. Sauté the potatoes for approx. 3 mins. Pour in the stock, cover and simmer on a low heat for approx. 20 mins. until soft. Drain the potatoes, mash with a potato masher. Add the butter, mix and season.

Herb salad

Mix the lime juice, oil and salt together well in a bowl, add the herbs and stir. Serve immediately.

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