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🍽️ Pan-fried Zander with Colorful Vegetables

387 kcal · 30 min · 4 servings

Ingredients

• 0.5 Lemon
• 400 g Zander fillet (skinless)
• Salt
• 8 g Ginger (1 piece)
• 1 Onion
• 50 g Snow peas
• 50 g Shiitake mushrooms
• 2 small Carrots
• 1 tbsp Soybean oil
• 2 tbsp Soy sauce
• Pepper
• 0.5 bunch Coriander
• 30 g Sunflower seeds (2 tbsp)

Instructions

1. 1. Squeeze the half lemon to extract the juice.
2. 2. Rinse the zander fillets under cold water.
3. 3. Pat the fish dry with a kitchen towel.
4. 4. Season the zander with salt.
5. 5. Drizzle half of the lemon juice over the fish.
6. 6. Cut the zander fillets into bite-sized pieces.
7. 7. Peel the ginger.
8. 8. Peel the onion.
9. 9. Finely chop the ginger.
10. 10. Finely chop the onion.
11. 11. Wash the snow peas in a sieve.
12. 12. Let the snow peas drain.
13. 13. Halve the snow peas if necessary.
14. 14. Clean the shiitake mushrooms of dirt.
15. 15. Slice the shiitake mushrooms thinly.
16. 16. Wash the carrots.
17. 17. Peel the carrots.
18. 18. Slice the carrots into very thin rounds.
19. 19. Heat the oil in a large non-stick pan or wok.
20. 20. Fry the zander pieces over high heat.
21. 21. Stir the fish constantly.
22. 22. Fry the fish for 3 to 4 minutes.
23. 23. Remove the fish with a spatula.
24. 24. Place the fish on a plate.
25. 25. Set the plate with the fish aside.
26. 26. Add the carrots to the pan.
27. 27. Add the onions to the pan.
28. 28. Add the ginger to the pan.
29. 29. Cook the vegetables while stirring constantly.
30. 30. Cook the vegetables for 1 minute.
31. 31. Add the snow peas to the pan.
32. 32. Add the shiitake mushrooms to the pan.
33. 33. Mix the vegetables well.
34. 34. Continue cooking the vegetables while stirring.
35. 35. Cook the vegetables for 1 to 2 more minutes.
36. 36. Pour the remaining lemon juice into the pan.
37. 37. Pour the soy sauce into the pan.
38. 38. Season the dish with pepper.
39. 39. Simmer the vegetables over medium heat.
40. 40. Simmer the vegetables for about 8 minutes.
41. 41. Add the zander pieces back into the pan.
42. 42. Heat the fish through with the vegetables.
43. 43. Wash the coriander leaves.
44. 44. Shake the coriander dry.
45. 45. Pluck the coriander leaves from the stems.
46. 46. Add the coriander leaves to the fish and vegetables.
47. 47. Sprinkle the dish with sunflower seeds.

Nutrition per serving

• kcal: 387
• Protein: 51 g · Fett/Fat: 14 g · Carbs: 13 g