Quick Asian fish curry

Ingredients for 4 servings:

• 500 g frozen fish fillet(s) of white fish, e.g. pollock or cod
• 1 piece(s) ginger, approx. 1 cm
• ½ bunch of spring onions
• 3 tbsp peanut oil or olive oil
• 450 g vegetable mix, frozen (Asian vegetables)
• 1 tbsp red curry paste
• 200 ml vegetable stock
• some salt and pepper, black from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Thaw the fish fillets. Rinse, pat dry, and cut into bite-sized cubes. Peel and finely dice the ginger. Trim and rinse the spring onions, and slice diagonally into thin rings. Heat the peanut or olive oil in a wok and sauté the ginger and spring onions. Then add the vegetable mixture and curry paste and sauté. Pour in the vegetable stock, bring to a boil, and then add the fish. Cover and simmer for about 5 minutes. Season the Asian fish curry with a little salt and a few grinds of freshly ground black pepper. Serve with basmati rice.