Mixed wok vegetables with fried cod fillet and herb cream

Ingredients for 3 servings:

• 120 g vermicelli
• salt and pepper
• 3 tbsp peanut oil
• 1 onion(s)
• 2 small bell peppers, red and green
• 3 cloves garlic
• 80 g dried dates without stones
• ½ small Chinese cabbage
• 10 g fresh ginger
• 1 tsp turmeric powder
• 1 tbsp lemon juice
• Soy sauce
• Vegetable broth or chicken broth
• 5 stalks of parsley
• 3 cod loins (approx. 150 g each)
• Flour
• 1 tbsp butter
• 1 tbsp olive oil
• 150 g Greek yogurt
• 1 handful of garden herbs, frozen

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Cook the vermicelli in plenty of salted water according to the package instructions, drain, and set aside. Finely dice the onion. Peel, deseed, and finely chop the bell peppers. Finely dice the garlic cloves. Finely slice the Chinese cabbage. Dice the dates. Heat the peanut oil in a wok and lightly fry the onions. Reduce the heat slightly and add the bell pepper pieces. Cook over medium heat for 5 minutes, then add the garlic, dates, grated ginger, and turmeric powder. Add the vermicelli and Chinese cabbage to the wok. If the vegetables are too dry, add a little(!) stock. Season to taste with salt, pepper, lemon juice, and a small dash of soy sauce. Lightly salt and flour the fish fillets, and fry in the butter and oil mixture over medium heat for about 5 minutes on each side. Meanwhile, for the herb cream, mix the yogurt with the garden herbs and season with salt, a pinch of sugar, and pepper. Just before serving, add the finely chopped parsley to the vegetables. I served this with homemade ciabatta with a sesame crust.