Pollack Fillet in Tomato Sauce with Basmati Rice

Pollack fillet in tomato sauce:

1. Wash the salmon fillet, pat dry with kitchen paper and cut into bite-sized pieces. Mix the pollack fillet pieces with a sauce / marinade made from light soy sauce (1 teaspoon), corn starch (½ teaspoon) and sea salt from the mill (2 big pinches). Clean and wash the peppers and cut into small diamonds. Clean / remove the threads from the sugar snap peas, wash and cut in half at an angle. Peel and finely dice the ginger and garlic cloves. Clean and wash the spring onions and cut diagonally into rings. A marinade of rice wine (2 tbsp), water (2 tbsp), sugar (1 tbsp), light soy sauce (1 tsp), tomato paste (2 tsp), corn starch (½ tsp) and coarse sea salt from the mill (2 big pinches) touch. Heat the wok, add peanut oil (approx. 100 ml) and heat. Pour / drain the pollack pieces through a kitchen sieve, add to the hot peanut oil, fry / stir-fry for approx. 2 – 3 minutes and remove. Scoop the oil out of the wok except for 2 – 3 tablespoons and stir-fry the vegetables (pepper diamonds, sugar pea halves, garlic clove cubes, ginger cubes and spring onion rings) in it for approx. 2 – 3 minutes. Deglaze / pour in the prepared marinade / sauce and add / fold in the fried saithe pieces. Let everything simmer gently for a few minutes.

Basmati rice:

1. Bring basmati rice (100 g) to the boil in water (300 ml) with salt (½ teaspoon), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes.

Serve:

1. Press the rice into a cold rinsed cup and turn it onto the plate. Add pollack fillet in tomato sauce and serve.