John Myers
Contents
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Ingredients
- 500 g Cod fillet
- 2 Egg Whites
- Chi flakes, salt
- Frying oil
- 1 Red peppers
- 1 Yellow peppers
- 1 Orange peppers
- 3 Rods Spring onion
- 0,5 Fennel bulb
- 1 tbsp Chopped ginger
- 1 Clove of garlic
- 1 Red chilli
- 1 tbsp Coriander roughly chopped
- 2 tbsp Canned bamboo shoots
- 0,5 cups Sour cream
- 0,5 cups Cream
- Pepper salt
Instructions
Vegetables:
- Peel the peppers with the peeler and cut into coarse strips. Clean and roughly chop the spring onions. Cut the fennel bulb into coarse strips. Peel and roughly chop the ginger. Peel the garlic clove, roughly chop. Wash the chilli, cut in half, core and cut into thin strips. Wash the coriander, shake dry, roughly chop. Drain the bamboo shoots.
- Wash the fish in cold water, dry it, sprinkle with chilli flakes, lightly season with salt. Keep ready.
- Heat 2 tablespoons of olive oil in a pan and briefly sweat all of the prepared vegetables. Salt and pour on the cream and sour cream. Turn the heat down and just let the vegetables steep in it.
- Heat enough frying oil in a larger saucepan. In the meantime, do not beat the egg whites completely until stiff. Turn the fillet pieces in it and immediately add to the hot oil. Cooking time approx. 5 minutes. When using a thermometer, the core temperature should be 55 ° and the outer layer should be slightly cross. The fish's lamellas must slide apart easily, then it is juicy and perfectly cooked.
- Arrange the vegetables in the middle of a larger plate, arrange the fish on top and ............. enjoy!
- For people with little time ........... Preparation takes a maximum of 35 - 40 minutes. Great Asian Mie noodles go well with this, which only need to be poured over with boiling water ..... ....
