Coconut Rice with Asparagus and Plant-based Fish Fillets

Whether it's served as a soup, in a bath of sauce hollandaise, or as a salad: it's asparagus season, and just like every year, we work our way through some classic dishes until we have to say goodbye to the white and green stalks again in June. Even though we're big fans of the classic combination of sauce hollandaise, potatoes, and asparagus, it's a shame that we keep cooking the same dishes every year. So we set out to create a new recipe that combines green asparagus with rice, a soy reduction, and vegetable filets.

We also tried to play around with the rice itself. It's not cooked as usual, but comes as a coconut rice. We simply replaced some of the water with coconut milk which results in a creamier rice with a slight coconut note. As a contrast, we prepared a sweet and salty ginger soy sauce, which is quickly cooked and tastes great with the green asparagus.

In case you're wondering what those crispy filets are in the pictures: we used the Veggie Filees from [Fisch vom Feld] (https://www.fischvomfeld.de/) for this recipe. Fisch vom Feld produces plant-based fish alternatives such as fish sticks and (battered) veggie filees. The products are soy-free and instead made from vegetables such as salsify, jackfruit, cauliflower, borlotti beans, but also flax oil, and hemp seeds. All of their products are produced in a climate-neutral way, without any unnatural flavors, colouring agents, flavor enhancers, and preservatives.

We have, of course, already tested all of their products and like them a lot. Once they are fried in a pan or baked in the oven, they are super crispy, really delicious and do not taste unpleasantly fishy at all. You can find the products in the online shop of Fisch vom Feld or in selected stores of REWE & EDEKA, Globus, HiT, and Wasgau.