Pangasius curry à la Gabi

Ingredients for 4 servings:

• 400 g fish fillet(s) (Pangasius), cut into bite-sized pieces
• some oil (peanut)
• 200 g carrot(s), cut into fine strips
• 3 spring onions, cut into fine rings
• 400 g pak choi, cut into fine strips
• 75 g soy sprouts
• 1 red bell pepper(s), finely diced
• 1 onion(s), red, finely sliced
• 3 cloves garlic, finely chopped
• 20 g Mu-Err mushrooms, soaked
• 2 tbsp chili sauce (chicken)
• 2 tbsp soy sauce, light
• 3 tsp curry powder
• 2 tsp turmeric
• 1 chili pepper(s), dried, ground
• 2 tsp paprika powder
• 200 g sour cream
• 2 tsp spice mix (Chinese)
• Salt
• Honey

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Briefly cook the carrots, cabbage, and bell peppers until al dente. Heat the peanut oil in a wok, sear the fish, remove, and let rest. Sauté the curry, chili pepper, and paprika in the oil, sauté the onions, spring onions, and garlic, then gradually add all the vegetables. Stir in the sour cream. Season with soy sauce, chili sauce, sugar, honey, and spices. Let the fish simmer until cooked through. Serve with wild rice.