Knusperfisch sweet sour

Name: Knusperfisch sweet sour
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 30 g Basmati Rice; 7-10 Tbsp Salt; 150 g Fish fillet (e.g. pollack); 7-10 Tbsp a few squirts of lemon juice; 1 Sweet pepper (red or yellow); 1 Pineapple slice (tin); 1 Protein; 7-10 Tbsp Pepper; 1 tablespoon (10 g) Cornstarch; 1 tsp (5 g) Oil; 3 TABLESPOONS sweet-sour Asian sauce; 1 knife tip Sambal Oelek; 7-10 Tbsp Chives

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

30 g Basmati Rice
7-10 Tbsp Salt
150 g Fish fillet (e.g. pollack)
7-10 Tbsp a few squirts of lemon juice
1 Sweet pepper (red or yellow)
1 Pineapple slice (tin)
1 Protein
7-10 Tbsp Pepper
1 tablespoon (10 g) Cornstarch
1 tsp (5 g) Oil
3 TABLESPOONS sweet-sour Asian sauce
1 knife tip Sambal Oelek
7-10 Tbsp Chives

Directions

1
Put rice in approx. 100 ml boiling salted water, cover and cook for 15-20 minutes
2
Wash the fish, pat dry and cut into bite-sized pieces. Sprinkle with lemon juice. Clean, wash and cut the peppers into strips. Cut pineapple into pieces. Lightly beat the egg white. Season fish with salt and pepper. Turn fish first in starch, then in egg white
3
Heat the oil in a coated pan. Fry the fish in it all around for about 6 minutes. Take out. Fry peppers and pineapple in the frying fat for 2-3 minutes. Stir in the Asian sauce and bring to the boil. Season to taste with salt and Sambal Oelek
4
Briefly heat the fish in the sauce. Serve with rice. Wash the chives, chop finely and sprinkle over them