Pollock in a sesame crispy coating with Asian vegetables

Ingredients for 4 servings:

• 600 g pollock fillet(s)
• 4 tbsp cornstarch
• 2 eggs
• 2 tbsp soy sauce
• 100 g breadcrumbs
• 4 tbsp sesame seeds
• salt and pepper
• 2 tbsp rapeseed oil
• 300 g carrot(s)
• 1 bunch of spring onions
• 1 bell pepper(s), red
• 200 g soy sprouts
• 200 g bamboo shoots
• 4 tbsp soy sauce
• pepper
• 1 tbsp rapeseed oil

Instructions

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

Cut the carrots into thin sticks. Cut the white parts of the spring onions into small rings and the green parts into larger pieces. Deseed and stripe the bell peppers. Mix the breadcrumbs and sesame seeds in a small bowl. Rinse the fish, pat dry, and season lightly with salt and pepper. Whisk the eggs with the 2 tablespoons of soy sauce. Cut the fish into small pieces, approximately 5 x 5 cm in size, coat in the cornstarch, dip in the soy egg, and coat in the sesame-breadcrumb mixture. Fry the carrots in 1 tablespoon of rapeseed oil. Then add the white parts of the spring onions. Once both are well cooked, add the remaining vegetables and fry. Season the vegetables with the 4 tablespoons of soy sauce and pepper. While the vegetables are frying, heat 2 tablespoons of rapeseed oil in a second pan. Fry the fish pieces for about 2 minutes, then cook over low heat for about 6 minutes and serve with the vegetables.