John Myers
Asian Fish Wok
The perfect asian fish wok recipe with a picture and simple step-by-step instructions.
- 200 g Cod fillet
- 10 g Fresh ginger
- 0,5 bunch Parsley
- 1 tbsp Soy sauce
- 100 ml Vegetable broth
- 1 medium sized Carrot
- 1 Yellow pepper
- 1 medium sized Zucchini fresh
- 1 Onion red
- 2 tbsp Rapeseed oil
- 0,5 tsp Curry powder
- 100 g Mung bean sprouts fresh
- Salt and pepper
- For the spice stock: pluck the parsley leaves from the stems, put some leaves aside for the garnish, peel the ginger and cut into large slices. Puree the soy sauce, vegetable stock, ginger and parsley in a tall container.
- Peel the carrot, halve, core, clean and wash the bell pepper. Wash the zucchini and skewers. Cut the onion into thin strips. Cut the carrot, bell pepper and zucchini into strips.
- Heat the oil in a wok or in a large pan with a high rim, simmer the vegetables for 2 minutes. Pour in the pureed spice stock and cook for about 3 minutes. Season with curry powder, salt and pepper.
- Rinse the cod fillets with cold water, pat dry and cut into large pieces. Carefully fold in the fish and sprouts and cook for another 3 minutes. Arrange the Asian fish wok on a plate and serve sprinkled with the chopped parsley.
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