Crab-fish pan

Name: Crab-fish pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Shallots; 250 g Celery; 1 can(s) (425 ml, separation weight 250 g) Apricots; 100 g Mung bean sprouts; 100 g Deep-sea crab meat; 500 g Victoria perch fillet (alternatively redfish fillet); 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pack of Fix for China pan (2 portions, 40 g)

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Shallots
250 g Celery
1 can(s) (425 ml, separation weight 250 g) Apricots
100 g Mung bean sprouts
100 g Deep-sea crab meat
500 g Victoria perch fillet (alternatively redfish fillet)
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pack of Fix for China pan (2 portions, 40 g)

Directions

1
Peel the shallots and cut into slices. Clean, wash and cut the celery into pieces. Drain the apricots and collect the juice. Cut the apricots into slices. Rinse sprouts and crabs cold and let them drain.
2
Wash the fish and dab dry. Cut it into large pieces and fry it all around in 2 tablespoons of hot oil for about 10 minutes. Season with salt and pepper. Fry shallots and celery in the remaining hot oil.
3
Add rungs. Pour on 300 ml water and apricot juice, stir in Fix for China pan and braise at low heat for about 10 minutes. Finally, carefully fold in the prawns and fish cubes and heat up as well.
4
It goes well with rice.