Bassi's curry fish in the wok

Ingredients for 6 servings:

• 3 peppers
• 500 g mushrooms, brown
• 1 bunch of spring onions
• 6 pollock fillets
• 2 cans of coconut milk
• 100 ml soy sauce, sweet, thick
• 5 dashes lemon juice
• 1 dash of fish sauce
• 1 dashes apple cider vinegar
• 1 package of crème fraîche with herbs
• 1 pinch(s) of salt and pepper
• 1 tbsp vegetable stock powder
• 3 tbsp, heaped spice mix, cumin, paprika, onion salt, coriander, turmeric, or just curry

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

suitable for children, not spicy

Cut the pollock into pieces and fry in a little oil in a wok. Add the lemon juice and then set aside in a separate bowl. Chop the vegetables and fry briefly in the wok. Season with salt, pepper, curry powder, or the spice mix. Then add the soy sauce and stir well. Now add the fish sauce, apple cider vinegar, and perhaps a squeeze of lemon. Briefly stir in the coconut milk and crème fraîche, along with the stock powder. Bring to a boil, and you’re done. Serve with jasmine rice, for example.