Rinse and dry the sea bass fillets. Remove the peel from the ginger and grate. Remove the garlic from the skin and chop. Rub sea bass fillets with half of the ginger and garlic, set the other half aside. Rinse limes in hot water and rub well dry. Thinly grate the peel. Cut limes in half and squeeze three halves. Cut remaining lime half in half again and cut into very thin slices. Stir lime juice and zest with honey and soy sauce.
Peel and quarter the shallots. Clean carrots, rinse and cut into narrow strips. Rinse spinach and chop thick stems. Remove seeds from chili pepper, chop finely. Heat clarified butter.
Sauté shallots in it for 5 min, then add chili, remaining carrots, garlic, ginger and spinach. Steam everything for 3 min until soft. Season with salt and pepper. Chop coriander.
Heat oil. Fry fish in it on both sides for 3 min. Extinguish with lime-honey broth, steam briefly. Add lime slices and fry briefly, season. Arrange the cilantro on the shallot spinach. Serve with fragrant basmati rice.
Our tip: Use the young, tender spinach from the farmers’ market!
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