ingredients

500 g of bar fillets
1 to 2 tablespoons of sesame or olive oil
20 cl of coconut milk
20 cl of St Hubert Omega® 3 Fluid & creamy
1 piece of ginger
1 saffron capsule
1 small pepper
½ bunch of fresh coriander
1 nice handful of fresh spinach
the juice of a lime
Salt and pepper

Steps

Step 1

Place the fillets in a deep dish, massage them with the chosen oil.

2nd step

Peel and cut the ginger into thin sticks.

Step 3

Seed and slice chilli.

Step 4

Mix together with saffron, coconut milk, lime juice and 20 cl of St Hubert Omega 3® Fluid & creamy.

Step 5

Salt, pepper and pour over the fish. Protect with cling film and cool for a minimum of 30 minutes.

Step 6

Line the bottom of a basket of parchment paper or banana leaf, spread the spinach leaves, put the barely drained fish on it.
Sprinkle with marinade and sprinkle with coriander.

Step 7

Steam for 15 minutes. Serve with the heated marinade.

tips

Tip: To enhance the taste of spices, marinate the fish overnight.

The small : add a few slices of lemongrass and other herbs (Thai basil, chives and even dill)