Asian Vegetables with Fish
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 600 grams Perch fillet (with skin)
- 1 Tbsp lemon juice
- 5 centimeters ginger
- ¼ Celery root
- salt
- 100 grams Snow peas
- 2 shallots
- Thai basil
- 200 grams Basmati rice
- 3 Tbsps sesame oil
- 2 Tbsps light soy sauce
- peppers
Preparation steps
1.
Cut the perch fillets in 1-1.5 cm (approximately 1/2-inch) wide strips and sprinkle with lemon juice. Peel ginger and cut into sticks. Peel celery root and cut into large cubes (1.5-2 cm/approximately 3/4 inch). Parboil in boiling salted water for about 6 minutes, drain and rinse with cold water. Trim peas. Peel the shallots, cut in half and cut into strips.
2.
Rinse the Thai basil and pat dry. Cook rice according to package instructions, about 20 minutes. Heat the oil in a frying pan and fry the ginger with the shallots until translucent. Add fish and cook 2 minutes. Add the remaining vegetables, deglaze with soy sauce and cook for another 3 minutes. Season with pepper and arrange on plates with the rice. Serve garnished with basil.
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