Wok Vegetables with Fried Fish
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g fish fillet (s) (pollack fillet)
- 1 teaspoon wasabi paste
- 8 tablespoon soy sauce
- 150 g basmati
- Salt water
- salt and pepper
- 1 red pepper (s)
- 500 g broccoli
- 250 g mushrooms
- 1 onion (s)
- 4 tablespoon oil
- 3 egg (s)
- 2 tablespoon cornstarch
Print Recipe
Pin Recipe Instructions
- Wash the pollack fillet, pat dry and dice. Mix the wasabi paste and 4 tablespoon soy sauce. Mix with the fish and chill for about 1 hour. Put the rice in approx. 300 ml boiling salted water. Cover and cook over low heat for approx. 15 minutes. Then drain on a sieve.
- Clean and wash the peppers, broccoli and mushrooms. Cut the bell pepper into strips, divide the broccoli into florets and quarter the mushrooms. Peel and chop the onion.
- Heat 1 tablespoon of oil in a wok. Whisk the eggs and 2 tablespoons of soy sauce and let it set. Remove.
- Heat 2 tablespoons of oil in a wok. Turn the fish in the cornstarch and fry in portions in the wok. Remove.
- Heat 1 tablespoon of oil in a wok. Fry the onion and broccoli over a medium heat for 4 minutes. Add the paprika and mushrooms, fry for approx. 3 minutes. Add the rice and fry for about 2 minutes. Season to taste with the rest of the soy sauce, salt and pepper. Carefully fold in the fish and egg.
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