Irene's salmon wok

Ingredients for 4 servings:

• 1 onion(s)
• 1 bell pepper(s), orange
• 300 g beans (green beans)
• 2 spring onions
• 1 chili pepper(s), green
• 2 sprigs lemongrass
• 500 g salmon fillet(s)
• n. B. Oil (safflower oil)
• 200 ml coconut milk
• 200 ml vegetable stock
• 3 tsp curry powder
• 1 tsp ginger, freshly grated
• 2 tbsp lime juice
• 1 tbsp soy sauce, brown
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel and finely chop the onion. Clean the bell pepper, beans, and spring onions. Cut the bell pepper into strips and the spring onions into rings. Halve the chili pepper lengthwise, clean, and chop. Halve the lemongrass. Cut the salmon into pieces. Heat the oil in a wok. Briefly fry the onions while stirring. Add the beans and strips of bell pepper. Stir-fry for 4 minutes. Add the spring onions and stir-fry for another 1 minute. Remove the vegetables. Bring the coconut milk and stock to a boil in the wok. Season with chili, curry, ginger, and lemongrass. Then cook for 7 minutes over medium heat. Add the fish. Reduce the heat and simmer the fish, covered, for 5 minutes. Stir in the vegetables. Season with lime juice, soy sauce, and salt.