Fish and vegetable stir-fry with coconut milk, low carb

Ingredients for 2 servings:

• 500 g fish fillet(s), frozen or fresh (e.g. pangasius, pollock)
• 1 zucchini
• 2 bell peppers, yellow and orange
• 1 m.-sized onion(s)
• 100 g broccoli, fresh or frozen
• 2 spring onions
• 500 ml coconut milk
• 1 pinch of ginger powder
• 1 tbsp rapeseed oil
• 1 tbsp sesame oil
• salt and pepper
• Garlic
• dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Thaw the fish if using frozen. Drain well, pat dry, and cut into bite-sized pieces. Season with salt and pepper. Set aside. Combine the two types of oil. Then clean the vegetables. Halve the zucchini and slice into thin half-moons. Roughly chop the onion, roughly dice the bell peppers, and divide the broccoli into florets, or measure the frozen broccoli. Slice the spring onions – including the green parts – into rings. Sauté all the vegetables except the broccoli in the oil mixture and season with salt, pepper, garlic, and dill, not too timidly. Sesame oil has a strong flavor and an intense aroma. If you don’t like it, you can of course use rapeseed oil alone. Once the vegetables are well fried, pour in the coconut milk and bring to a boil. Then simmer on low heat for about 15 minutes, ideally uncovered, until the sauce has reduced slightly. If necessary, thicken with a little sauce thickener for light sauces (but then it’s no longer 100% low-carb, although the amount doesn’t matter much). Then add the broccoli (frozen broccoli in particular cooks very quickly and then loses its bite, so add it here!). Then add a pinch of ginger, but be careful with the amount; the flavor shouldn’t be too overpowering. Finally, add the fish, bring everything back to a boil, and simmer for about 5 minutes; then the fish is cooked. You can serve rice with it, but then it’s no longer a low-carb dish. Personally, I didn’t miss any side dish; a crisp salad, for example, would also go well.