Asian cod with shiitake, Pak Choi and corn on the cob

Name: Asian cod with shiitake, Pak Choi and corn on the cob
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 small Pak Choi heads (about 200 g); 100 g shiitake mushrooms; 100 g Corn Veal; 1 red small chili pepper; 20 g Ginger Tuber; 300 g Cod fillet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Flour; 2 TABLESPOONS Oil; 1-2 TABLESPOONS Soy sauce; 1 TABLESPOON Chilli sauce for chicken; 7-10 Tbsp Sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

2 small Pak Choi heads (about 200 g)
100 g shiitake mushrooms
100 g Corn Veal
1 red small chili pepper
20 g Ginger Tuber
300 g Cod fillet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Flour
2 TABLESPOONS Oil
1-2 TABLESPOONS Soy sauce
1 TABLESPOON Chilli sauce for chicken
7-10 Tbsp Sugar

Directions

1
Remove the outer leaves from the pak choi. Cut remaining leaves from the stalk, wash and drain well. Clean ##mushrooms## and remove stalks. Cut mushrooms in half or in thirds.
2
Halve the corn on the veal lengthwise. Wash the chilli and cut into pieces. ##Peel and chop ginger. Wash fish, dab dry and cut into pieces. Season fish with salt and pepper and turn in flour.
3
Tap the excess flour. Heat 1 tablespoon of oil in a frying pan and fry the fish on both sides. Remove the pan from the stove. Cover the fish lightly with aluminium foil and let it simmer.
4
In the meantime heat 1 tablespoon of oil in a frying pan. Fry the mushrooms for about 5 minutes. Add the corn on the cob, chilli, ginger and ##Pak Choi## after about 2 minutes. Deglaze vegetables with soy sauce, chilli sauce and 1 tbsp. water.
5
Bring to the boil briefly, season to taste with salt, pepper and sugar if necessary and serve with the fish.