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Asian Fish from Wok

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Asian Fish from Wok

The perfect asian fish from wok recipe with a picture and simple step-by-step instructions.

  • 400 g Sea fish fillet (variety as desired)
  • 10 g Mu err mushrooms dried
  • 190 g Green peppers
  • 190 g Red peppers
  • 100 g Carrot
  • 100 g Spring onions
  • 1 size Red peppers
  • 10 g Ginger (weight after peeling)
  • 100 g Bamboo saplings
  • 2 tbsp Fish sauce
  • 250 ml Sweet chili sauce
  • 3 tbsp Rice wine
  • 2 tbsp Rice vinegar
  • 0,5 tsp Chili powder (see tips: Asian spices)
  • Salt
  • 4 tbsp Peanut oil
  1. Wash the fish in cold water, dry, debone and cut into 3.5 cm cubes. Marinate 1 hour before preparation with 1 tbsp fish sauce, 1 tbsp soy sauce and 2 tbsp sweet chili sauce (not included in the list of ingredients).
  2. Mu Err soak in a little boiling water, then cut off the small firm stalk and cut it into small pieces. Remove the peel from the peppers with the peeler, halve, core and cut into large pieces. Peel the carrot, cut in half lengthways and cut halves into slices. Clean the spring onions. Cut the greens into rings and the onions into large cubes. Halve the peppers, remove the core, cut into small cubes and chop a little more. Drain the bamboo shoots well. Peel and chop the ginger.
  3. Lift the fish out of the marinade, drain a little and fry it in the wok in 2 tablespoons of peanut oil very briefly and very hot all around. Then take it out immediately and spread it out on a cold, flat plate. Do not dispose of any remaining marinade, it will come into the dish later. Put the remaining 2 tablespoons of oil in the wok. First sweat the carrots for about 2 minutes and then add all the remaining vegetables and stir in the wok while stirring. This for a maximum of 1 – 2 minutes. Then immediately deglaze with fish and sweet chilli sauce and rice wine and vinegar. Stir everything well and season with salt and chilli powder. When it has the hot, piquant taste you want, immediately add the fish and the marinade you kept, mix everything well, turn off the heat and let it steep for only 1 – 2 minutes. The vegetables should still be crisp and the fish should be juicy.
  4. At the same time, cook basmati rice for 2 people according to the instructions on the packet.
  5. With good preparation, it takes almost a minute to complete. ………… well then ……….. ‘n good.
  6. Tip 6: Make your own Asian spice mixes for stockpiling
Dinner
European
asian fish from wok

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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