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🍽️ Quick Asian Fish Wok

383 kcal · 30 min · 4 servings

Ingredients

• 1 red bell pepper
• 150 g bamboo shoots (sliced, canned)
• 150 g small shallots
• 150 g lotus root (sliced, canned)
• 2 tsp fresh grated ginger
• 1 clove garlic
• 250 g thick fish fillet
• 3 tbsp oil
• 0.5 bunch cilantro (with roots)
• salt
• pepper (from the mill)
• 2 tbsp soy sauce
• 4 tbsp vegetable broth (instant)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the stem and seeds from the bell pepper.
3. 3. Halve the bell pepper and cut it into thin strips.
4. 4. Drain the bamboo shoots and lotus root well.
5. 5. Peel the shallots and garlic.
6. 6. Finely chop the garlic.
7. 7. Cut the fish fillet into bite-sized cubes.
8. 8. Wash the coriander roots.
9. 9. Cut the coriander roots into smaller pieces.
10. 10. Heat 2 tablespoons of oil in a wok or large pan.
11. 11. Add the bell pepper strips and shallots to the hot pan.
12. 12. Sauté the vegetables for 2 to 3 minutes.
13. 13. Add the chopped garlic, ginger, and coriander roots.
14. 14. Add the bamboo shoots and lotus root to the pan as well.
15. 15. Season everything with salt and pepper.
16. 16. Pour in the broth.
17. 17. Place a lid on the pan.
18. 18. Let the vegetables cook for 3 to 4 minutes.
19. 19. Heat the remaining oil in a separate pan over high heat.
20. 20. Fry the fish cubes all over for 3 to 4 minutes.
21. 21. Season the fish with salt and pepper.
22. 22. Add the cooked fish to the sautéed vegetables.
23. 23. Garnish the dish with fresh coriander.
24. 24. Serve the wok hot with rice and soy sauce.

Nutrition per serving

• kcal: 383
• Protein: 31 g · Fett/Fat: 19 g · Carbs: 20 g