For the sauce:
Roast chili pepper briefly in oven – until skin blisters. Peel, seed and finely dice. Set aside.
Clean and chop the ginger. Put water, ginger, juice of one lemon and sugar in a saucepan and boil at high temperature.
Reduce the temperature one more time and simmer gently for thirty minutes until slightly thickened. then mash everything together, strain through a fine sieve.
Bring the wine and fish stock to a simmer in a wide saucepan. Within twenty to twenty-five min boil to a tenth of the original mass.
(Can be prepared up to here a tiny bit in advance) Fold in ginger puree and heavy cream and simmer gently for another ten min until it forms a film on the back of a spoon.
Add chili pepper, season strongly with lime juice, salt and freshly ground pepper.
Meanwhile, to prepare the pike perch, bring water to a boil in a frying pan. Hang a strainer in the frying pan so that it does not touch the surface of the water. Place the fish fillets seasoned with salt, pepper and lemon juice in the colander and cook in the steam with the lid closed for three to four minutes. If the fish does not feel limp or hard when touched (see note below), place the meat on the spot on the heated plates and pour sauce around it.
(*) Cultivated pike perch has a soft