For the carrot soup, peel the carrots and cut them into small cubes, cover just with water, add some soup seasoning and then cook in a steamer at 100 °C for 30 minutes.
Puree while still hot, season with a little ginger, chili and salt. For the pike-perch fillet skewer, cut the pike-perch fillet into pieces and alternate with the red bell pepper and zucchini on the skewer.
Season with colored ground pepper and cook for 7-10 minutes in a closed bowl (also together with the soup).
Preparation Tip:
The fish skewer also tastes particularly good when cooked in a buttered dish covered with foil. If you prefer the vegetables not so crunchy, you can pre-cook the zucchini and peppers at 100°C for 10-15 minutes beforehand and only then put them on the skewer.