Marinated fish with vegetables

Ingredients for 3 servings:

• 1 clove(s) garlic
• 3 tbsp soy sauce
• 2 tbsp water
• 1 tbsp cornstarch
• ½ lemon(s), the juice
• 1 tsp sugar
• Salt
• 500 g redfish fillet(s)
• 200 g zucchini
• 200 g carrot(s)
• 1 bunch of spring onions
• 500 ml oil
• 4 tbsp oil (soybean oil)
• 125 ml fish stock
• 125 ml white wine
• 2 tbsp soy sauce
• Sambal Oelek

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the marinade, peel and finely chop the garlic. Mix the soy sauce with the water, cornstarch, lemon juice, sugar, salt, and garlic. Rinse the redfish fillet under cold running water, pat dry, cut into pieces, and let it marinate for about 30 minutes. Clean and wash the zucchini, trim the ends, and thinly slice the zucchini. Clean, peel, wash, and thinly slice the carrots. Clean, wash, and slice the spring onions. Brush a hot wok with oil twice. Heat 500 ml of cooking oil in it. Remove the fish fillet from the marinade, pat dry, and deep-fry the fish for 5-8 minutes, then drain. Pour the oil back into a storage container. Heat the soy oil and sauté the prepared vegetables for about 5 minutes, stirring. Add the marinade with the fish stock and white wine and bring to a boil. Season with soy sauce, sambal oelek, and salt. Add the fish fillet. Variation: Instead of the redfish fillet, you can also use pollock or haddock fillet.