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2 people
30 minutes
Medium
Pan
Ingredients
1 Regal Springs tilapia fillet
1 sweet potato
1 bok choy
Rice flour or spelled flour
1 egg
Almond flakes
Shelled hemp seeds
olive oil
butter
Coconut oil
Salt pepper
Sprouts as decoration
Preparation
- Pick the sweet potato with a fork, cut in half lengthwise and bake, cut side down, on a baking tray at 200° C until soft. When the sweet potato is soft, scrape out the flesh with a spoon, put it in a blender and puree it with a little coconut oil and salt to a fine puree.
- Cut the tilapia into fish sticks, season with salt and pepper and bread the hemp seed mixture in a little flour, then beaten egg and almond flakes. Chop up the pak choy and divide it into green leaves and white stalks.
- Fry the tilapia sticks in a little butter and olive oil until golden, and finally add the pak choi briefly, first the stalk then the leaves. Arrange on a plate and garnish with sprouts.
