Chinese fish pan

Ingredients for 4 servings:

• 800 g fish fillet(s) (pollock), unbreaded
• 1 garlic clove(s)
• 1 lemon(s)
• 2 tbsp honey
• 1 tbsp mustard, grainy
• 8 tbsp soy sauce
• Salt
• pepper
• 2 tbsp oil
• 400 g bell pepper(s)
• 200 g mushrooms
• 150 g soy sprouts, fresh
• 8 tbsp chili sauce (sweet chili sauce)
• 100 ml vegetable stock

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cut the pollock fillet into cubes. Peel and press the garlic. Squeeze the lemon. Mix the honey, mustard, lemon juice, soy sauce, and garlic together in a bowl and season with salt and pepper. Let the pollock simmer for about 20 minutes. Heat the oil in a wok and fry the pollock cubes on all sides. Caution: pollock tends to fall apart quickly! Then remove the pollock cubes. Clean the bell peppers and mushrooms. Cut into strips and fry in the remaining cooking juices, season with salt and pepper, and pour in the vegetable stock. Now add the bean sprouts and pollock and carefully fold in. Finally, season everything again with the sweet chili sauce. Serve hot. Rice goes best with it.