Fish Fillet on Beetle Savory

For the beetle savory: Strip-cut cleaned white cabbage, then cut once. Finely dice the sweet bell pepper. Peel and chop the onion and garlic cloves. Heat the oil in a saucepan and fry the garlic and onion in it, followed by the white cabbage and the diced peppers. Add the coconut milk and season to taste. Finally, add the drained beetle beans, simmer for a few minutes and cover to keep warm.For the fish fillets: marinate fish fillets with lime juice, sea salt and white pepper. Then dust with rice starch on both sides. Heat the oil in a coated pan and fry the fish fillets briefly on both sides until brown. They should still yield slightly when pressed.

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