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🍽️ Colorful Wok Fun with Fish and Vegetables

342 kcal · 30 min · 4 servings

Ingredients

• 600 g fish fillet (cod, pollock...)
• salt
• 1 tbsp cornstarch
• 6 tbsp rice wine
• 1 bell pepper
• 2 tomatoes
• 0.5 stalk leek
• 4 cm ginger
• 3 garlic cloves
• 2 tbsp tomato paste
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 2 tbsp sugar
• oil

Instructions

1. 1. Rinse the fish fillets under cold water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Cut the fish into cubes of about 3 centimeters.
4. 4. Season the fish cubes with a pinch of salt.
5. 5. Mix the cornstarch with a little water to form a smooth paste.
6. 6. Stir the rice wine or sherry into the starch paste.
7. 7. Pour the marinade over the fish cubes.
8. 8. Turn the fish several times to ensure it is well coated.
9. 9. Cover the bowl with plastic wrap.
10. 10. Let the fish marinate for about 15 minutes.
11. 11. Wash the bell peppers under running water.
12. 12. Remove the stem and seeds from the bell pepper.
13. 13. Cut the bell pepper in half.
14. 14. Clean the white inner membranes of the bell pepper.
15. 15. Dice the bell pepper into small pieces.
16. 16. Wash the leek thoroughly.
17. 17. Remove the green tops and the root from the leek.
18. 18. Slice the leek into thin rings.
19. 19. Peel the ginger root.
20. 20. Peel the garlic cloves.
21. 21. Finely chop the ginger and garlic.
22. 22. Mix the tomato paste with the vinegar.
23. 23. Stir the soy sauce into the sauce.
24. 24. Add the sugar to the sauce and mix everything well.
25. 25. Heat plenty of oil in a large pan.
26. 26. Sear the fish cubes on both sides over high heat.
27. 27. Remove the cooked fish from the pan and set it aside.
28. 28. Pour out most of the oil from the pan.
29. 29. Leave only about 1 tablespoon of oil in the pan.
30. 30. Reheat the pan with the remaining oil.
31. 31. Add the chopped ginger and garlic to the pan.
32. 32. Add the leek rings to the pan.
33. 33. Add the bell pepper cubes to the pan.
34. 34. Stir the tomato paste into the vegetables.
35. 35. Sauté the vegetables briefly.
36. 36. Pour the prepared sauce over the vegetables.
37. 37. Cook the vegetables for a few minutes while stirring constantly.
38. 38. Ensure that the bell peppers remain crisp-tender.
39. 39. Return the prepared fish to the pan.
40. 40. Adjust the seasoning of the sauce with salt and pepper.
41. 41. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 342
• Protein: 31 g · Fett/Fat: 14 g · Carbs: 19 g