Summary

Ingredients

• 150 g fish fillet (s) your choice, e.., Pollack
• 1 teaspoon lemon juice
• 1 teaspoon soy sauce
• some flour
• 1 egg yolk
• 40 g desiccated coconut
• salt and pepper
• 1 tablespoon oil
• 1 teaspoon cornstarch
• 0.5 teaspoon ½ curry
• 2 tablespoon soy sauce
• 50 ml vegetable stock
• 25 g peanuts, roasted and salted
• 150 g broccoli, fresh or frozen, defrosted
• 0.5 ½ bell pepper (s), red
• 0.5 ½ onion (s), red
• 50 g lass noodles

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Instructions

1. Cut the fish fillet into cubes, drizzle with lemon juice and soy sauce and set aside.
2. Mix the cornstarch with the curry, soy sauce and vegetable stock and set aside. Roughly chop the peanuts.
3. 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.
4. 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.
5. 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.
6. Arrange the stir-fry vegetables on a deep plate, cover with the fish cubes and sprinkle with the peanuts.