- Pangasisus fillets 0.50 Stk
- Large red peppers/capsicums 0.25 pce
- Lime(s) (juice and peel) 0.25 pce
- Sage leaves 1
- Toothpicks 1 pce
- Soy sauce
- Lemon pepper
- Basmati rice 62.50 g
- Water 93.75 g
- Butter 5 g
- Star anis 0.75 pce
- Bay leaf/leaves 0.25 pce
- Peppercorns 1.25 pce
- Peeled ginger 0.25 cm
Soak the toothpicks in cold water.
Cut the pepperoni lengthwise into quarters. Cut out the white ribs. Add a drop of soy sauce to these little boats.
Season with salt and lemon pepper. Place a sage leaf on top.
Halve the Pangasisus fillets lengthwise. Brush some olive oil on the fish. Use a little salt, grated lime rind and lemon pepper to season the fish. Roll up the fillets so that the skin of the fish is on the inside. Fix with a toothpick and place on the pepperoni boat. Place the boats on the perforated plate.
Place the rice and water in the gourmet pan, together with some butter and the spices.
Boil shortly in direct heat. Turn the funnel (indirect heat). Place the gourmet pan on the grid and cover with the perforated plate, on which the boats have been placed. Cook at level 2 for about 10 minutes with a closed lid. Cook for another 5 minutes at level 1 and serve.
5 minutes at a medium setting with the lid closed