Asian zander with wok vegetables

Ingredients for 2 servings:

• 350 g pike-perch fillet(s), with skin
• e.g. salt and pepper
• 1 tbsp potato flour
• 2 tbsp ghee
• 1 onion(s)
• 1 carrot(s)
• ½ stalk(s) leek
• ½ bell pepper(s), red
• 4 mushrooms, brown
• 2 garlic cloves
• 4 tbsp wok oil
• ½ tsp garam masala
• 2 tbsp soy sauce, light
• n. B. water
• 1 tbsp sesame seeds, roasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

a light treat

Clean the fish fillet and cut into portions. Score the skin in diamond shapes with a sharp knife. Season the fish with salt and pepper and coat in cornstarch. Heat ghee in a pan and sear the fish, skin-side down first. Turn over after one to two minutes, turn off the heat, and let the fish cook slowly. For the vegetables, peel the onion, garlic, and carrot. Cut the onion into half rings, slice the garlic, and cut the carrot into sticks. Remove the skin and seeds from half the bell pepper and cut into strips. Clean and quarter the mushrooms. Cut the leek into approximately 5 cm long pieces, then into strips. Heat the oil in a wok and stir-fry the onions, then the carrots, and then the bell peppers. Add a little water and season with salt and pepper, soy sauce, and garam masala. Once the vegetables are almost tender, add the mushrooms and garlic and simmer for a few minutes. Arrange the fish on top of the vegetables and sprinkle with toasted sesame seeds. Served with rice.