Fried Fish with Vegetables
Healthy, because
Even smarter
The salmon scores points for its abundance of omega-3 fatty acids. These healthy fats keep our heart healthy by protecting the blood vessels and positively influencing the cholesterol level. In addition, the ability to concentrate is improved as the fatty acids improve the transmission of stimuli in the brain. The fish also provides us with vitamin D, which among other things ensures strong bones.
Palm hearts taste like a mixture of asparagus and artichokes, so you can also prepare the recipe during the asparagus season with about 150 grams of green asparagus. Cook it in plenty of water with a little honey. Since some unusual ingredients are used for this fish dish, it is worth going to the Asian shop, where you should get all the ingredients.
Ingredients
- Ingredients
- 100 grams hearts of palm (canned)
- 2 Bell pepper (red and yellow)
- 3 scallions
- 20 grams ginger
- 3 garlic cloves
- 500 grams fish fillets (such as tuna, snapper, salmon)
- 2 ½ tsps Tapioca flour (substitute with arrowroot or cornstarch)
- 3 Tbsps Rice wine
- 100 grams diced Tomatoes
- 1 Tbsp brown sugar
- 2 Tbsps Rice vinegar
- 1 Tbsp light soy sauce
- Peanut oil (for cooking)
- salt
Preparation steps
Rinse palm hearts in a colander, drain and cut into slices. Rinse bell peppers, cut in half, remove seeds and ribs and cut into diamond shapes. Rinse scallions, trim and cut white and light green areas into 3 cm (approximately 1 inch) pieces. Cut scallion tops diagonally into rings. Peel ginger and garlic and chop.
Rinse fish, pat dry and cut into strips measuring about 2.5 x 4 cm (approximately 1 x 1 1/2 inches). Mix 2 teaspoons tapioca flour with 1 tablespoon cold water. Add a little salt and 1 tablespoon rice wine. Coat fish pieces in mixture and set aside.
For the sauce, mix tomatoes, sugar, vinegar and 2 tablespoons rice wine with 4 tablespoons cold water. Add 1/2 teaspoon tapioca flour and stir in soy sauce.
Heat about 2 cm (approximately 3/4 inch) high of oil in a wide pan. Add fish in portions, cook until golden, turning gently. Remove fish, drain on paper towels and keep warm. Carefully remove all but a thin layer of oil and cook bell pepper, onion, ginger and garlic for 4 minutes while stirring on medium heat.
Add palm heart slices and sauce, simmer for 2 minutes and season with salt.
Serve fish with vegetables and sauce.
