Klaudia’s Asian Pocket Bass

Cut redfish into three pieces, season with salt, season with pepper and wrap each with a basil leaf and a soaked rice leaf to make small pockets. Sauté the chickpeas with the finely chopped bell bell pepper and season with honey, fresh soy sauce, bean sprouts, basil, finely chopped peppers, juice of one lemon and freshly grated ginger.

Arrange the Asian vegetables with the perch on a plate and garnish with basil.

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