Sea Bass in Banana Leaf with Saffron Pear Sauce

Peel the two ripe pears, remove the core and puree the pears. Peel the hard pear as well and cut into small cubes. Mix the pear puree and cubes with a little lemon juice and a pinch of sugar to prevent the pears from discoloring. Put the coconut milk in a pot and bring to a boil. Add the pear puree and cubes and bring to the boil briefly. Season to taste with sugar, salt and Riesling. Finally, add the saffron threads soaked in a little water and remove the pot from the heat. Season the sea bass fillets with salt and pepper. Form small pockets from the banana leaves, fix them with toothpicks and insert the fish fillets. Place on a steamer insert and cook for about 15 minutes (or slightly shorter in a steamer at 85 degrees). Arrange the cooked fish fillets in the banana leaf on plates and serve with the pear sauce.

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