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🍽️ Japanese-style Stonefish Fillets with Vegetables

374 kcal · 30 min · 4 servings

Ingredients

• 2 carrots
• 1 yellow bell pepper
• 50 g snow peas
• 200 g savoy cabbage
• 1 medium onion
• 20 g ginger (1 piece)
• 1 red chili pepper
• 0.5 lime
• 1 tsp sesame oil
• 1 tbsp mirin (or dry sherry)
• 1 tbsp soy sauce
• 1 tsp honey
• 320 g monkfish fillet (2 monkfish fillets)
• salt
• 2 tbsp unpolished sesame seeds
• 2 tbsp oil

Instructions

1. 1. Thoroughly wash the carrots, peppers, snow peas, Napa cabbage, and onions.
2. 2. Peel the carrots and Napa cabbage if necessary, then slice everything, including the peppers, snow peas, and onions, into very thin strips.
3. 3. Peel the ginger and slice it into paper-thin rounds.
4. 4. Wash the chili pepper and slice it into rounds.
5. 5. If you prefer less heat, halve the chili and remove the seeds.
6. 6. Squeeze the lime to extract the juice.
7. 7. Whisk together the sesame oil, one tablespoon of lime juice, mirin, soy sauce, and honey in a small bowl.
8. 8. Add about two tablespoons of water to the mixture and stir well to create the sauce (vinaigrette).
9. 9. Set the finished sauce aside.
10. 10. Rinse the fish fillets under running water.
11. 11. Carefully pat the fillets dry with a kitchen towel.
12. 12. Lightly salt the fillets on both sides.
13. 13. Generously sprinkle sesame seeds on one side of each fillet.
14. 14. Gently press the sesame seeds to help them adhere.
15. 15. Heat half of the oil in a non-stick pan over medium-high heat.
16. 16. Place the fillets in the hot pan with the sesame-covered side facing down.
17. 17. Fry the fillets for one to two minutes until the sesame crust is golden brown.
18. 18. Carefully turn the fillets over to the other side.
19. 19. Fry the other side for another one to two minutes.
20. 20. Remove the fillets from the pan and place them on a plate.
21. 21. Wipe the pan clean with a paper towel.
22. 22. Add the remaining oil to the pan and heat it.
23. 23. Add the chopped vegetables, chili, and ginger to the hot pan.
24. 24. Stir-fry the vegetables over very high heat, turning constantly, for two minutes.
25. 25. Place the fried fillets on top of the vegetables in the pan, with the sesame side facing up.
26. 26. Pour three tablespoons of water into the pan.
27. 27. Cover the pan and simmer the fish over medium heat for four to five minutes.
28. 28. If the water evaporates too quickly, add a little more water as needed.
29. 29. Plate the vegetables and fillets.
30. 30. Drizzle the prepared sesame-lime vinaigrette over the dish.

Nutrition per serving

• kcal: 374
• Protein: 40 g · Fett/Fat: 15 g · Carbs: 17 g