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🍽️ Chili Red Snapper

292 kcal · 30 min · 4 servings

Ingredients

• 600 g Red Snapper Fillet (with skin)
• 2 red Chili Peppers
• 2 tbsp Thai Fish Sauce
• 3 stalks Lemongrass
• 250 g Leek (1 stalk)
• 15 g Ginger (1 piece)
• 400 g Broccoli
• 3 tbsp Rapeseed Oil
• 3 tbsp Oyster Sauce
• 150 ml Poultry Broth

Instructions

1. 1. Rinse the fish fillets under cold water, pat them completely dry with kitchen paper, and cut them into strips about 2 centimeters wide.
2. 2. Wash the chili peppers, remove the stems, and slice them into thin rings.
3. 3. Mix the fish strips with the chili rings and fish sauce, cover the bowl, and let the mixture marinate for 1 hour.
4. 4. Clean the lemongrass, wash it, pat it dry, and cut it into pieces approximately 5 centimeters long.
5. 5. Clean the leek, wash it, and slice it into rings. Peel the ginger and grate it finely.
6. 6. Wash the broccoli and divide it into small florets. Peel the tough stem and cut it into bite-sized pieces.
7. 7. Heat 1 tablespoon of rapeseed oil in a non-stick wok. Fry the broccoli, leek, and lemongrass in it over medium heat for 4 to 5 minutes, stirring constantly.
8. 8. Add the grated ginger and fry it briefly. Add the oyster sauce and poultry broth to deglaze the pan, and let the sauce simmer for 2 to 3 minutes. Remove the vegetables from the wok and keep them warm.
9. 9. Clean the wok with a piece of kitchen paper. Add the remaining rapeseed oil and heat it. Pat the marinated fish pieces dry and fry them in it over medium heat for 3 to 4 minutes.
10. 10. Divide the warm vegetables among pre-warmed plates and arrange the fried fish pieces on top.

Nutrition per serving

• kcal: 292
• Protein: 36 g · Fett/Fat: 14 g · Carbs: 3 g