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Pollack Fillet Nuggets with Sweet and Sour Vegetables and Basmati Rice

5 from 6 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Pollack fillet nuggets:

  • 300 g Alaska pollock fillet TK
  • 1 lemon
  • 2 tbsp Flour
  • 1 Egg
  • 1 tbsp Cooking cream
  • 0,5 tsp Salt
  • 3 big pinches Colorful pepper from the mill
  • 40 g Panko breadcrumbs
  • 1 Cup Soybean oil

Sweet and sour vegetables:

  • 150 g Mushrooms
  • 150 g Pineapple pieces (canned)
  • 100 g 1 red pointed pepper
  • 100 g 1 Onion
  • 100 g 2 spring onions
  • 2 tbsp Soybean oil
  • 200 ml Pineapple juice
  • 2 tbsp Tomato paste
  • 2 tbsp Sweet soy sauce
  • 2 tbsp Light soy sauce
  • 2 tbsp Light rice vinegar
  • 2 tbsp Brown sugar
  • 1 tbsp Lemon juice
  • 1 tbsp Tapioca starch
  • 0,5 tsp Glutamate / alternatively 1 teaspoon instant chicken broth

Basmati rice: (For 2 people!)

  • 75 g Basmati rice
  • 275 ml Water
  • 0,25 tsp Salt
  • 0,25 tsp Ground turmeric

Instructions
 

Pollack fillet nuggets:

  • Thaw the salmon fillets, drizzle with lemon juice (juice of 1 lemon), cut into bite-sized pieces and let stand for about 15 minutes. Beat the egg and whisk with the cooking cream (1 tbsp), salt (½ teaspoon) and colored pepper from the mill (3 big pinches). Flour the saithe fillet pieces first, pull them through the egg mixture and let them thaw in the saithe fillets, drizzle with lemon juice (juice of 1 lemon), cut into bite-sized pieces and let stand for about 15 minutes. Beat the egg and whisk with the cooking cream (1 tbsp), salt (½ teaspoon) and colored pepper from the mill (3 big pinches). Flour the saithe fillet pieces first, pull them through the egg mixture and turn them in the panko breadcrumbs. Heat the soybean oil (1 cup) in the wok, gradually fry the breaded saithe fillet pieces until golden-brown, place on the wok drainage grid and later on an ovenproof dish. Keep warm in the oven at 50 ° C until serving. Turn the breadcrumbs. Heat the soybean oil (1 cup) in the wok, gradually fry the breaded saithe fillet pieces until golden-brown, place on the wok drainage grid and later on an ovenproof dish. Keep warm in the oven at 50 ° C until serving.

Sweet and sour vegetables:

  • Clean / brush the mushrooms, cut off the stem and quarter. Drain the pineapple pieces through a kitchen sieve and collect the juice. Clean and wash the pointed peppers and cut into small diamonds. Peel the onion, cut in half and cut into small wedges / disassemble. Clean and wash the spring onions and cut diagonally into rings that are not too thin. Made from pineapple juice (200 ml), tomato paste (2 tablespoons), sweet soy sauce (2 tablespoons), light soy sauce (2 tablespoons), light rice vinegar (2 tablespoons), brown sugar (2 tablespoons), lemon juice (1 tablespoon), tapioca starch ( 1 tbsp) and glutamate (½ teaspoon / alternative ½ teaspoon instant chicken broth) mix the basis for the sweet and sour sauce. Remove the oil from the wok except for about 2 tbsp. Heat, add the vegetables (champig-non quarters, pineapple pieces, pointed pepper diamonds, onion pieces and spring onion rings) and stir-fry for 4 - 5 minutes. Deglaze / pour on the sweet and sour sauce. Let everything simmer for a few minutes. As soon as it thickens, slide the wok off the stove.

Basmati rice: (For 2 people!)

  • Bring basmati rice (75 g) in salted water (275 ml water / ¼ teaspoon salt) and ground turmeric (½ teaspoon) to the boil, stir and cook on the lowest level for about 20 minutes.

Serve:

  • Press the rice into a cup and turn it onto the plate. Add sweet and sour vegetables with pollack fillet nuggets and serve with chopsticks.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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