Summary

Ingredients

• 600 g fish fillet (s) (e.. pollack, haddock or Victoria perch)
• 4 tablespoon soy sauce
• 1 piece (s) ginger root, the size a walnut
• 1 clove garlic
• 1 teaspoon, heaped curry powder
• 1 pinch cayenne pepper
• 2 tablespoon lemon juice
• 2 tablespoon oil (e.g. sesame oil)
• 750 g veetables, (Asian veetable mix. Frozen), without added spices or fat
• 125 ml vegetable stock, mild
• Parsley or coriander leaves, chopped
• salt

Print Recipe Pin Recipe

Instructions

1. Wash the fish fillets and pat dry.
2. Grate roughly a walnut-sized piece of ginger root and crush 1 garlic clove. Mix with 4 tablespoons soy sauce, 1 heaped teaspoon curry powder, 1 pinch cayenne pepper, 2 tablespoons lemon juice, and 2 tablespoons oil.
3. Drizzle the fish with the marinade and refrigerate for 1 hour.
4. Put 750 g frozen Asian vegetable mix and 125 ml mild vegetable stock in a baking dish, then place the marinated fish on top.
5. Cover with a lid or aluminum foil and bake in a preheated oven at 200°C (392°F) for 20–25 minutes.
6. Lightly salt the fish, sprinkle with chopped parsley or coriander leaves, and serve with rice or jacket potatoes.