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🍽️ Crispy Cod with Pineapple Vegetables

731 kcal · 30 min · 4 servings

Crispy Cod with Pineapple Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Ideally, thaw the cod overnight in the refrigerator.
  2. 2. Peel the garlic and chop it finely.
  3. 3. Mix the garlic in a bowl with soy sauce, white wine, and chili.
  4. 4. Rinse the fish and pat it dry with a kitchen towel.
  5. 5. Cut the cod into wide strips.
  6. 6. Pour half of the marinade over the fish and cover the bowl.
  7. 7. Wash the peppers, halve them, and remove the stems and seeds.
  8. 8. Cut the peppers into strips.
  9. 9. Wipe the mushrooms with a kitchen towel if necessary and slice them.
  10. 10. Wash the spring onions and shake them dry.
  11. 11. Cut off the roots of the spring onions and cut them into pieces about 3 to 4 centimeters long.
  12. 12. Place the pineapple in a sieve and catch the juice.
  13. 13. Put the rice in a pot and cover it with 700 milliliters of salted water.
  14. 14. Bring the water to a boil and cook the rice over low heat for about 12 minutes.
  15. 15. Heat 2 tablespoons of oil in a pan or wok over high heat.
  16. 16. Fry the vegetables, stirring occasionally, for about 5 to 7 minutes.
  17. 17. Deglaze the vegetables with 100 milliliters of pineapple juice and the remaining marinade.
  18. 18. Smoothly mix 2 teaspoons of starch with a little pineapple juice in a bowl.
  19. 19. Pour the starch mixture into the pan.
  20. 20. Finally, season the vegetables with soy sauce to taste.
  21. 21. Add the pineapple pieces to the vegetables.
  22. 22. Drain the fish and coat it in the remaining starch.
  23. 23. Heat the remaining oil in a pot until it bubbles when you hold a wooden stick in it.
  24. 24. Fry the fish in batches for about 4 to 5 minutes until golden brown.
  25. 25. Let the fried fish drain on kitchen paper.
  26. 26. Serve the crispy fish with the pineapple vegetables and rice.
  27. 27. Serve with soy sauce and enjoy!

Nutrition per serving