Asian Fish Stir-Fry
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- Ingredients
- 1 Red Bell pepper
- 150 grams canned Bamboo shoots (thinly sliced)
- 150 grams small shallots
- 150 grams canned Lotus root (sliced)
- 2 tsps freshly grated ginger
- 1 garlic clove
- 250 grams thick fish fillets
- 3 Tbsps vegetable oil
- ½ bunch cilantro (with roots attached)
- salt
- freshly ground peppers
- 2 Tbsps soy sauce
- 4 Tbsps Vegetable broth
Preparation steps
1.
Rinse the pepper, cut in half, remove the stem, seeds and pith and then cut into strips. Drain the bamboo shoots and lotus root. Peel the shallots. Peel the garlic and chop. Cut the fish fillets into bite-sized cubes. Rinse the cilantro roots and chop.
2.
Heat 2 tablespoons oil in a wok and sauté the pepper and shallots for 2-3 minutes. Add the garlic, ginger, cilantro roots, bamboo shoots, lotus root, soy sauce and stock, season with salt and pepper and stir-fry for 3-4 minutes. Cover and simmer until cooked to your liking.
3.
Meanwhile, sauté the fish in the remaining oil over high heat for 3-4 minutes. Season with salt and pepper.
4.
Toss the fish with the vegetables. Garnish with cilantro leaves and serve with rice and soy sauce, if desired.
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