Chinese fish casserole
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 25 g Chinese dried mushrooms (e.g. Mu-err mushrooms)
- 3 TABLESPOONS Oil
- 600 g Redfish fillet
- 7-10 Tbsp Salt
- 7-10 Tbsp white ground pepper
- 1/4 l Rice wine
- 2 red and green peppers
- 1 can(s) (314 ml) Bamboo Shoots
- 150 g frozen peas
- 1/2 TEASPOON Curry
- 7-10 Tbsp Chinese spice
Directions
- 1
Wash the dried mushrooms and soak them in plenty of water. Heat the oil in a pan. Cut the fish into bite-sized pieces and fry them in the hot oil until crispy brown. Season with salt and pepper.
- 2
Deglaze with rice wine and 1/4 litre soaking water of the mushrooms. Take out the fish, let the liquid boil down a little. Clean and wash the peppers, cut them into strips and cook in the fish stock for 5-8 minutes.
- 3
Drain the bamboo shoots well and add to the peppers with the soaked mushrooms, peas and fish. Allow to soak through well and season with curry and Chinese spice. Rice tastes good with it.
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