Summary

Ingredients

• 600 g pollack fillet (s)
• 1 tablespoon lemon juice
• 1 leek stick (s)
• 2 red pepper (s)
• 1 jar bamboo shoot (s), 370 ml
• 1 piece (s) ginger, approx. 30 g
• 2 tablespoon oil, neutral
• 1 clove garlic
• 1 can coconut milk, unsweetened, 400 ml
• 1 teaspoon cornstarch
• some parsley, for garnish
• salt and pepper

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Instructions

1. Wash the fish, pat dry and cut into pieces. Drizzle with lemon juice. Clean and wash vegetables and cut into small pieces. Drain the bamboo and peel the ginger (approx. 30 g) and grate finely.
2. Heat the oil in a wok or pan, fry the fish while stirring. Add vegetables and sauté briefly (3-4 minutes). Peel and mash the garlic and add it directly to the pan. Fry the bamboo and ginger briefly. Stir the starch in the coconut milk until smooth and add to the vegetables. Bring to the boil and simmer for about 4 minutes. Season with salt and pepper and garnish with parsley.
3. Rice tastes best with it.