Do you know the feeling when you try a dish for the very first time and then wonder why on earth you have never done this before? Because it’s just so good it will from now on be a regular on your food-timetable. Yes? Well, it was the case with this Asian pesto. Man, it’s so good! And so easy, and so healthy. Jay! I love the flavour of the peanuts, the cilantro and lemon and then the heat kicks your tongue a little bit in the back.

The fish is also great: You just slip it in the oven -no stinky business – and take it out after half an hour, easy as that.

Ingredients for the pesto (for 2 persons):

2 cloves of garlic

1 shallot

1 small piece of ginger (about 5gramm)

2 red chilis

1 handful of unsalted peanuts

10 tablespoons vegetable oil

1 1/2 tablespoons sugar

chopped leaves of one bunch cilantro

juice of 1 lime

1 tablespoon coconut flakes

Peel and chop the garlic, shallot and ginger. Chop the chili without leaving out the seeds. Put everything together in a frying pan with hot oil. Let fry for 1 minute, then add the peanuts. Stir and fry for about 2-3 minutes. Take off the heat. Put together with all the other ingrediens in a tall jar and blend well.

The fish:

500g white fish fillet, for example seabream

1 clove garlic

1 shallot

juice of 1/2 lime

seasalt, pepper, chili powder

Preheat the oven on 180 degree celsius. Put the fish in a some foil, pour over some good olive oil, add one chopped shallot, one chopped clove of garlic, juice of half a lime, seasalt and pepper and some chili powder. Put the foil on a baking tray and put it in the oven for 30 minutes.

Serve together with the pesto and maybe some couscous or rice.