Wok-fried vegetables with fried fish

Ingredients for 3 servings:

• 500 g fish fillet(s) (pollock fillet)
• 1 tsp wasabi paste
• 8 tbsp soy sauce
• 150 g basmati
• salt water
• salt and pepper
• 1 red bell pepper(s)
• 500 g broccoli
• 250 g mushrooms
• 1 onion(s)
• 4 tbsp oil
• 3 eggs
• 2 tbsp cornstarch

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

Wash the pollock fillet, pat dry, and dice. Mix together the wasabi paste and 4 tablespoons of soy sauce. Mix with the fish and chill for about 1 hour. Add the rice to about 300 ml of boiling salted water. Cover and cook over low heat for about 15 minutes. Then drain in a sieve. Clean and wash the peppers, broccoli, and mushrooms. Cut the peppers into strips, divide the broccoli into florets, and quarter the mushrooms. Peel and chop the onion. Heat 1 tablespoon of oil in a wok. Whisk the eggs and 2 tablespoons of soy sauce and let them set. Remove from the pan. Heat 2 tablespoons of oil in a wok. Toss the fish in the cornstarch and fry in batches in the wok. Remove from the pan. Heat 1 tablespoon of oil in a wok. Fry the onion and broccoli over medium heat for 4 minutes. Add the peppers and mushrooms and fry for about 3 minutes. Add the rice and fry for about 2 minutes. Season with the remaining soy sauce, salt, and pepper. Carefully fold in the fish and egg.