Fish pan with lots of vegetables Asian style

Ingredients for 4 servings:

• 500 g salmon fillet(s), without skin
• 12 shrimp(s)
• 2 tbsp wok oil
• 2 tbsp kebab manis
• 1 pinch of ginger powder
• ½ tsp garam masala
• 5 tbsp wok oil
• 2 carrots
• 1 leek(s)
• 1 bell pepper(s), red
• 2 onions
• 2 garlic cloves
• e.g. salt and pepper
• e.g. Garam Masala
• 2 tbsp kebab manis

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 50 minutes

Remove the bones from the salmon fillet and cut into bite-sized cubes. Place it in a bowl with the shrimp. Mix together the oil, soy sauce, ginger powder, and garam masala. Add the salmon and shrimp and mix everything. Let it marinate for about 4 hours. In the meantime, clean the vegetables. Cut the carrots into sticks, the leeks into pieces, the bell peppers into strips, the onions into half rings, and the garlic into slices. Set everything aside separately. Heat plenty of oil in a wok and sear the fish and shrimp in batches. Remove and keep warm (e.g., in a bowl over the rice pot). Add the onions to the wok and fry. Once the onions are translucent, add the bell peppers. Then add the carrots, followed by the leeks and garlic slices. Dilute the remaining marinade with water and add to the vegetables, stirring constantly. Finally, season to taste with salt, pepper, garam masala, soy sauce, and a pinch of sugar, if desired. Serve with rice.