Sweet and sour fish

Ingredients for 2 servings:

• 400 g fish fillet(s)
• ½ tsp fresh ginger
• 2 garlic cloves
• 1 small onion(s)
• 100 g carrot(s)
• 100 g zucchini
• 2 tbsp sesame oil
• Oil for frying
• 125 ml meat broth
• 1 tbsp soy sauce, light
• 1 tbsp soy sauce, dark
• 1 tbsp brown sugar
• 2 tbsp vinegar (rice wine vinegar)
• 1 tbsp rice wine
• 1 tbsp cornstarch
• 2 tbsp flour
• 1 tbsp cornstarch
• 1 egg(s)
• some water
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with carrots and zucchini

Wash the fish fillet, pat dry with a paper towel, and cut into 3-4 cm cubes. Marinate with salt and 1/2 tbsp rice wine for 15-20 minutes while you prepare the rest. Chop the onion, garlic, and ginger. Cut the carrots and zucchini into strips. Mix the batter ingredients into a thick batter. Heat the vegetable oil in a deep fryer to 170°C. Mix the meat broth, light and dark soy sauce, brown sugar, rice wine, and rice wine vinegar in a bowl and set aside. Dip the fish fillets in the batter and deep-fry. Drain on a paper towel. Heat the sesame oil in a pan or wok. First, add the onions, ginger, and garlic to the wok and sauté for a few seconds, then add the carrots and zucchini and fry briefly. Add the spice mix to the vegetables and bring to a boil. Mix the cornstarch with water and add enough of it to the sauce to thicken slightly. Pour the sauce over the fish pieces and serve with rice.