Summary

Ingredients

• 1 clove garlic
• 3 tablespoon soy sauce
• 2 tablespoon water
• 1 tablespoon cornstarch
• 0.5 ½ lemon (s), add the juice
• 1 teaspoon sugar
• salt
• 500 g redfish fillet (s)
• 200 g zucchini
• 200 g carrot (s)
• 1 bunch spring onion (s)
• 500 ml oil
• 4 tablespoon oil (soybean oil)
• 125 ml fish stock
• 125 ml white wine
• 2 tablespoon soy sauce
• Sambal Oelek

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Instructions

1. For the marinade, peel and finely chop the garlic. Mix the soy sauce with water, cornstarch, lemon juice, sugar, salt and garlic.
2. Rinse the redfish fillet under cold running water, pat dry, cut into pieces and leave to stand in the marinade for about 30 minutes.
3. Clean and wash the zucchini, cut the ends and cut the zucchini into thin slices. Clean, peel and wash the carrots and cut into thin slices. Clean, wash and cut the spring onions into pieces.
4. Swirl a hot wok twice with oil. Heat 500 ml of cooking oil in it. Remove the fish fillet from the marinade, pat dry, deep-fry the fish in it for 5-8 minutes and drain. Pour the oil back into a storage container.
5. Heat the soybean oil and steam the prepared vegetables in it for about 5 minutes while stirring. Add marinade with fish stock and white wine and bring to the boil. Season with soy sauce, sambal oelek and salt. Add the fish fillet.
6. Variation: Instead of the redfish fillet you can also use pollack or haddock fillet.