Fish bites “sweet and sour”

Ingredients for 4 servings:

• 250 g rice
• salt and pepper
• 2 bell peppers, red and yellow
• 1 onion(s)
• 150 g soy sprouts or mung beans
• 600 g fish fillet(s) (e.g. cod)
• 1 tbsp oil
• 150 g peas, frozen
• 375 ml vegetable broth
• 2 tbsp soy sauce, (up to 3 tbsp)
• 2 tbsp mango chutney (alternatively apricot jam)
• 1 tsp cornstarch, (up to 2 tsp)
• ½ tsp Sambal Oelek (more to taste)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cooking class recipe

Add the rice to about ½ liter of boiling salted water, cover, and simmer over low heat for about 20 minutes. Clean the bell peppers and slice them into thin strips. Finely dice the onion. Rinse the sprouts and drain. Pat the fish dry and cut into cubes. Season with salt and pepper. Heat the oil and fry the fish cubes until golden brown. Remove and set aside. Sauté the onion in the frying fat. Add the bell peppers and peas and sauté for about 3 minutes. Deglaze with 375 ml vegetable stock. Stir in the soy sauce and mango chutney and simmer for about 3 minutes. Mix the starch with 2 tablespoons of water until smooth and thicken the sauce. Season with salt and sambal oelek. Heat the fish cubes and sprouts in it. Serve with rice. 36g IU F 4g KH 60g