Pangasius Fillet with Curry Mango Dip and Wild Rice Vegetable Mix

Steep wild rice mixture in boiling water for two to three minutes, drain, drain well. Finely dice onion, chop parsley. Core and halve cherry tomatoes.

Peel orange, fillet. Clean lettuce and watercress, drain well. Cut apricots into small cubes. Mix well chutney, apricots, green pepper, curry, a little white wine and orange juice.

Place pangasius fillet in a frying pan. Cook in the stove at 180 °C for 12 to 15 min – turn once in between to the other side. Mix rice mixture with cherry tomatoes, orange fillets, onions, vinegar, oil, a little bit of orange juice. Season with salt and pepper.

Dressing:

Arrange salads on plates, arrange wild rice mixture as a bed on top. Place fish fillet on top, spread mango dip evenly on top. Garnish with watercress.

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