Summary

Ingredients

• 1 onion (s)
• 3 cloves garlic
• 1 large red pepper (s)
• 200 g carrot (s)
• 2 stalks celery
• 200 g zucchini
• 200 g pineapple, fresh or unsweetened from the can
• 400 g cod fillet (s), preferably frozen
• 4 tablespoon sherry
• 200 ml water
• 0.5 teaspoon ½ honey
• 2 tablespoon tomato paste
• 3 tablespoon soy sauce
• 1 teaspoon ginger, fresh, finely chopped
• 2 tablespoon cashew nuts
• 1 tablespoon cornstarch
• salt
• chili

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Instructions

1. Clean the vegetables and peel them where necessary. Finely chop the onion and garlic. Cut the paprika into 1/2 cm wide strips, carrots into 1/2 cm thick sticks, celery and zucchini into 1/2 cm thick slices. Cut the fish into large cubes, season with salt and turn in starch. Heat the oil in the wok about 3 fingers high. Bake the fish pieces in 3 - 4 steps until golden, remove with a sieve scoop and drain well on kitchen paper. Drain the oil, clean the wok. Mix the sherry, water, honey, tomato paste and a pinch of chilli well. Heat 2 tablespoons of oil in a wok and stir-fry the onion. Add the garlic, ginger, bell pepper and carrots, season with salt and stir-fry for about 2 minutes. Add celery, pineapple, zucchini and cashew nuts and stir-fry for another 2 minutes. Pour in the sherry mixture, cover the vegetables and simmer for about 4 minutes. Stir 1 teaspoon starch with 2 tablespoons water until smooth and mix in. Gently fold in the fish. Briefly heat the dish again until the sauce thickens, then serve and garnish with small coriander or parsley leaves