Fish wok

Ingredients for 4 servings:

• 600 g pollock fillet(s)
• 1 tbsp lemon juice
• 1 leek(s)
• 2 red bell peppers
• 1 jar bamboo shoot(s), 370 ml
• 1 piece(s) ginger, approx. 30 g
• 2 tbsp oil, neutral
• 1 garlic clove(s)
• 1 can coconut milk, unsweetened, 400 ml
• 1 tsp cornstarch
• some parsley, for garnishing
• salt and pepper

Instructions

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

Asian style

Wash the fish, pat dry, and cut into pieces. Drizzle with lemon juice. Clean and wash the vegetables and chop finely. Drain the bamboo shoots and peel and finely grate the ginger (approx. 30 g). Heat the oil in a wok or pan and stir-fry the fish. Add the vegetables and fry briefly (3-4 minutes). Peel and crush the garlic and add directly to the stir-fry. Briefly fry the bamboo shoots and ginger. Stir the starch into the coconut milk until smooth and add to the vegetables. Bring to a boil and simmer for approx. 4 minutes. Season with salt and pepper and garnish with parsley. Serve with rice.