Asian Stir-fry with Fish Cubes

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Cut the fish fillet into cubes, drizzle with lemon juice and soy sauce and set aside.
Mix the cornstarch with the curry, soy sauce and vegetable stock and set aside. Roughly chop the peanuts.
Divide the broccoli into florets. Dice the bell pepper and finely dice the onion. Soak the glass noodles in cold water. Now sauté the vegetables 1/2 of the oil for about 5 minutes on a low heat. Cut the glass noodles into pieces with scissors and cook in boiling water for 1 minute, then drain.
Lightly salt and pepper the fish cubes, turn them in the flour, egg yolk and desiccated coconut and fry them in 1/2 tablespoon oil until crispy brown.
Briefly stir the starch mixture again and add to the vegetable pan while stirring and thicken briefly. Possibly salt a little. Fold in the glass noodles.
Arrange the stir-fry vegetables on a deep plate, cover with the fish cubes and sprinkle with the peanuts.

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