Fish and vegetable pan from the wok
easy
60 mins
60 mins
Ingredients
- 500 g Plaice fillets
- 1 untreated lemon
- 7-10 Tbsp Salt
- 500 g fresh peas (alternatively 1 package [300 g] of frozen peas)
- 250 g Courgette
- 1 Kohlrabi (250-300 g)
- 250 g Carrots
- 1 small piece of fresh ginger (5-10 g)
- 4 TABLESPOONS Soy sauce
- 4 TABLESPOONS Soybean oil
- 7-10 Tbsp Cayenne pepper
Directions
- 1
Wash the plaice fillets, dab dry and cut into 2-3 cm wide strips. Wash lemon thoroughly and finely grate half of the peel. Squeeze the lemon. Sprinkle fish with approx. 3 tablespoons of lemon juice.
- 2
Season with salt and let it steep a little. Peas peel. Clean and wash the zucchini and cut them diagonally into thin slices. Peel and wash kohlrabi and carrots. Dice kohlrabi finely, cut carrots into thin slices.
- 3
Peel and finely chop the ginger. Mix ginger, soy sauce, remaining lemon juice and lemon peel. Heat some soy oil in a wok. Drain the fish slightly on kitchen paper and fry in portions in the hot oil.
- 4
Add vegetables and steam for about 5 minutes, turning carefully. Season to taste with the soy sauce mixture, cayenne pepper and possibly a little more salt. Serve with rice.
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