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VEGETABLE AND FISH STIR-FRY

VEGETABLE AND FISH STIR-FRY

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Servings

4 Persons

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Difficulty

Medium

Ingredients
  • circle icon For the vegetable and fish stir-fry
  • circle icon500 g plaice fillets
  • circle icon1 unreated lemon
  • circle icon Some salt
  • circle icon500 peas
  • circle icon250 g courgette
  • circle icon1 kohlrabi
  • circle icon250 g carrots
  • circle icon5 g ginger
  • circle icon4 tablespoon soy sauce
  • circle icon4 tablespoon soy oil
  • circle icon Some cayenne pepper
Tags

Wok,Asian

Preparation

Wash the plaice fillets, pat dry and cut into strips 2-3 cm wide.

Wash the lemon thoroughly and finely grate half of the zest. Squeeze the lemon. Drizzle approx. 3 tablespoons of lemon juice over the fish. Season with salt and leave to stand for a while.

Erbsen palen/auslösen, Zucchini putzen, waschen und schräg in dünne Scheiben schneiden. Kohlrabi und Karotten schälen und waschen. Kohlrabe fein würfeln, Karotten in dünne Stifte schneiden.

Peel and finely chop the ginger. Mix together the ginger, soy sauce, remaining lemon juice and lemon zest.

Heat some soybean oil in a wok. Drain the fish on kitchen paper and fry in portions in the hot oil. Add the vegetables and fry gently for approx. 5 minutes, turning carefully.

Mit der Sojasaucenmischung, Cayennepfeffer und eventuell noch etwas Salz abschmecken.

Serve with rice or glass noodles for the full flavour experience.

Vegetable and fish stir-fry in a wok

Simple, fresh and full of flavour – this recipe brings Asian cuisine straight to your kitchen! Tender plaice fillets are combined with colourful vegetables such as courgette, carrots, kohlrabi and peas. Refined with ginger, lemon, soy sauce and a hint of cayenne pepper, the result is a light, aromatic dish with a subtle spiciness. Gently cooked in soy oil – perfect for balanced, quick cooking with an Asian flair.

Watch the video
Vegetable and fish stir-fry in a wok

You can prepare this recipe using the following products

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