← All recipes

🍽️ Wok Pangasius with Lime and Chili

311 kcal · 30 min · 4 servings

Ingredients

• 250 g Pangasius fillet (preferably organic Pangasius)
• 3 small red onions
• 1 small red bell pepper
• 100 g sweet corn kernels
• 0.5 lime
• 1 red chili pepper
• 2 garlic cloves
• 30 g ginger (1 piece)
• 3 tbsp soy sauce
• 1 tbsp cane sugar
• 2 tbsp rapeseed oil
• 3 tbsp dry sherry

Instructions

1. 1. Rinse the fish under running water and pat it dry with a kitchen towel.
2. 2. Cut the fish into strips about 1 centimeter wide.
3. 3. Peel the onions and cut them into wedges.
4. 4. Cut the bell pepper into quarters, remove the seeds, and rinse them.
5. 5. Cut the pepper strips into thin slices.
6. 6. Cut the corn cobs in half lengthwise.
7. 7. Squeeze the lime to get the juice.
8. 8. Remove the seeds from the chili and rinse it.
9. 9. Peel the garlic cloves.
10. 10. Finely chop the chili and the garlic.
11. 11. Peel the ginger.
12. 12. Grate the ginger finely.
13. 13. Whisk the soy sauce, lime juice, and sugar together in a bowl.
14. 14. Continue stirring until the sugar is completely dissolved.
15. 15. Heat the oil in the wok over high heat.
16. 16. Fry the fish quickly until it is browned.
17. 17. Remove the fish from the wok and set it aside.
18. 18. Pour out almost all the oil from the wok.
19. 19. Add the onions, the bell pepper, and the corn cobs to the wok.
20. 20. Fry the vegetables over high heat, stirring constantly, for 2 minutes.
21. 21. After 1 minute, add the chili, the garlic, and the ginger.
22. 22. Fry the aromatics briefly.
23. 23. Pour the soy sauce-lime mixture and the sherry into the wok.
24. 24. Let the sauce simmer for 1 minute.
25. 25. Return the fish strips to the sauce and warm them through.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 311
• Protein: 31 g · Fett/Fat: 7 g · Carbs: 25 g