Curry fish on sesame rice noodles

Ingredients for 3 servings:

• 400 g pollock fillet(s), frozen
• 2 tsp red curry paste
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 3 tbsp sesame seeds
• 1 tbsp sesame oil
• 1 onion(s)
• 2 tbsp fish sauce
• 1 ginger, hazelnut-sized
• 150 g rice noodles
• e.g. coriander or parsley
• 1 onion(s)
• 1 bulb(s) of fennel or pak choi
• 200 g snow peas
• some sesame oil
• 1 tbsp powdered sugar
• 4 tbsp teriyaki sauce, or soy sauce
• salt and pepper
• e.g. Harissa or chili flakes

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

with crunchy wok vegetables

Thaw the pollock slightly and then cut into cubes. In a large bowl, mix the curry paste with the soy sauce and sesame oil until smooth. Add the fish cubes to the bowl and toss them in the paste. Dice the onion for the noodles. Peel and grate the ginger or press it through a garlic press. Briefly dry roast the sesame seeds in a pan. Then add the sesame oil, diced onion, ginger and fish sauce and sauté for about 3 minutes. Then set the sesame mixture aside. For the vegetables, slice the other onion lengthwise. Trim the fennel. Chop the fennel greens and set aside for garnish. Separate the stems and slice them. Halve the remaining bulb, remove the core and slice the fennel. Trim the snow peas. Pour boiling water over the rice noodles and let them cook. Heat a little sesame oil in a wok or large pan. First, fry the fennel stem slices. Then add the onion pieces and fennel strips and fry until they partially brown but are still crunchy. Finally, briefly fry the snow peas. Sprinkle the powdered sugar over the vegetables and mix everything together. Deglaze with teriyaki sauce and season with salt and pepper, and harissa or chili flakes if desired. Meanwhile, fry the fish cubes in a second pan. Close the lid and finish cooking the fish. Drain the rice noodles and fold in the sesame mixture. Serve the vegetables with the rice noodles and fish cubes, spooning the pan drippings over the noodles. Garnish with fennel greens and, if desired, chopped coriander or parsley. If using pak choi instead of fennel, also cut this into strips. However, only fry the strips of the stems briefly; ideally together with the snow peas and adding the leaves only at the very end.