Pike Perch Fillet with Lime Sauce and Chips

Peel the onion and cut into small cubes. Peel the limes thickly, remove the white membranes from the fillets and cut them into pieces. Heat 2 tbsp. oil in a frying pan. Sauté onion and lime fillets in it. Add brown sugar and curry powder, continue to sauté for 2 min. Add the whipped cream and simmer for about 15 minutes. Grind the lime sauce, then pass it through a fine sieve. Season to taste with salt and freshly ground pepper. Rinse the pike-perch fillets, dry them, season with salt and season with pepper. Heat 6 tbsp of oil in a frying pan, roast the fish pieces in it for 3-4 min per side. Remove the fish and keep warm in the oven.

Remove skin from sweet potatoes or potatoes, rinse, and slice with a peeler. Heat frying oil in a saucepan or deep fryer. Fry the potatoes in batches until golden brown. Drain the chips on kitchen paper and season lightly with salt. Serve the pike-perch fillets with the lime sauce and the chips. Serve garnished with peanuts, coriander greens and perhaps lime fillets.

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