Fennel with chili and ginger

Ingredients for 3 servings:

• 3 large fennel bulbs, approx. 800 g
• 4 tbsp olive oil
• 30 g ginger
• 2 dashes fish sauce
• 2 cloves garlic, preferably fresh
• 1 large chili pepper(s)
• some salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

also delicious with fish

Wash the fennel, halve it, remove the stems and core, and cut the fennel into strips. Pour the oil into a saucepan or deep frying pan and fry the fennel until it reaches about 3/4 cooking thickness. In the meantime, peel the ginger and garlic and dice them finely. Add them immediately to the fennel, stirring occasionally. Deseed and finely chop the chili pepper and add it to the pan with the fish sauce. Season with salt, if desired. The total frying time is about 15 minutes, depending on how firm you want the fennel to be. If you prefer a softer texture, simply leave it in the pan for longer. Add a little more oil if necessary.