Crispy fish with pineapple and vegetables

Ingredients for 4 servings:

• 1 onion(s)
• 3 cloves garlic
• 1 large red bell pepper(s)
• 200 g carrot(s)
• 2 stalk(s) celery
• 200 g zucchini
• 200 g pineapple, fresh or unsweetened from the can
• 400 g cod fillet(s), preferably frozen
• 4 tbsp sherry
• 200 ml water
• ½ tsp honey
• 2 tbsp tomato paste
• 3 tbsp soy sauce
• 1 tsp fresh ginger, finely chopped
• 2 tbsp cashew nuts
• 1 tbsp cornstarch
• Salt
• chili

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Clean the vegetables and peel where necessary. Finely chop the onion and garlic. Cut the bell peppers into 1/2 cm wide strips, the carrots into 1/2 cm thick sticks, and the celery and zucchini into 1/2 cm thick slices. Cut the fish into large cubes, season with salt, and toss in starch. Heat about 3 fingers of oil in a wok. Fry the fish pieces in 3-4 batches until golden brown, remove with a slotted spoon, and drain well on kitchen paper. Drain the oil and clean the wok. Mix the sherry, water, honey, tomato paste, and a pinch of chili well. Heat 2 tablespoons of oil in a wok and fry the onion, stirring. Add the garlic, ginger, bell peppers, and carrots, season with salt, and stir-fry for about 2 minutes. Add the celery, pineapple, zucchini, and cashew nuts, and stir-fry for another 2 minutes. Pour in the sherry mixture, cover the vegetables, and sauté for about 4 minutes. Mix 1 teaspoon of cornstarch with 2 tablespoons of water until smooth and stir in. Gently fold in the fish. Heat the dish briefly again until the sauce thickens, then serve and garnish with small coriander or parsley leaves, if desired.