Summary

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

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Instructions

1. 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.
2. 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.
3. Heat 1 tablespoon of oil in a wok. Whisk the eggs and 2 tablespoons of soy sauce and let it set. Remove.
4. Heat 2 tablespoons of oil in a wok. Turn the fish in the cornstarch and fry in portions in the wok. Remove.
5. 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.