Asian Panga Fillet with Ube Purée and Bimi

Asian mix

Main course
4 persons
30
Mild

Try this panga fillet, served with a unique ube purée and fresh bimi! This dish combines the soft flavors of the sea with the earthy tones of ube, a Filipino delicacy. A surprising twist to your dinner!

Ingredients

- 4 panga fillets

- 750 g floury potatoes

- 500 g bimi

- 50 g butter

- salt and pepper

- samphire for decoration

Preparation method for Asian Panga Fillet with Ube Purée and Bimi

Put a pot of water with a pinch of salt on the stove and bring to a boil. Cook the potatoes until they are soft. Meanwhile, set a new pot of water on the stove for the bimi.
Transform the boiled potatoes into magical ube purée. Add 2 teaspoons of ube powder and a splash of (coconut) milk for extra creaminess. Season with salt and pepper.
Season the panga fillets with salt and pepper and fry them in a pan with butter or oil until cooked. Meanwhile, cook the bimi for about 4 minutes until al dente.
Make the sauce by melting butter in a saucepan, add miso and yuzu juice for an umami-rich twist. Serve the fish and bimi with the ube purée and drizzle everything generously with your homemade butter sauce. Finish with samphire and enjoy!