John Myers
Contents
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Ingredients
- 420 g Redfish fillet TK
- 1 Lemon
- Coarse sea salt from the mill
- Colored pepper out of the mill
- 300 g Soup green TK (own production / carrot blossoms, celery lozenges and leeks
- 1 Onion approx. 100 g
- 1 Red bell pepper approx. 150 g
- 0,333333 Yellow pepper approx. 50 g
- 2 Garlic cloves
- 1 piece Ginger about the size of a walnut
- 1 Red chilli pepper
- 2 tbsp Oil
- 1 tbsp Light soy sauce
- 1 tbsp Sweet soy sauce
- 4 tbsp Rice wine
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colored pepper out of the mill
- 1 Tomato (2 * ½) for garnish
- 2 Sheets Aluminum foil approx. 40 cm long
- 1 tbsp Sweet soy sauce
Instructions
- Thaw the redfish fillet, wash it, pat dry with kitchen paper, drizzle with lemon juice (1 lemon juice) and season with plenty of salt on both sides (coarse sea salt from the mill) and pepper (colored pepper from the mill). Peel and halve the onion and cut into fine slices. Clean and wash the peppers and cut into small diamonds. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat the oil (2 tbsp) in a pan. Fry the onion rings with the diced garlic, diced ginger and diced chili peppers vigorously / stir-fry. Add the remaining vegetables (carrot blossoms, celery lozenges and leek rings) and stir-fry / stir-fry. Season with light soy sauce (1 tbsp), sweet soy sauce (1 tbsp) and rice wine (4 tbsp). Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and simmer / cook for about 10 minutes. The liquid should almost evaporate / boil down. Spread out 2 sheets of aluminum foil (approx. 40 cm long) on the table, spread the vegetables on top, place the fish on top, close the aluminum sheet and place in the preheated oven (180 ° C) and cook for approx. 18-20 minutes. Remove, garnish with half a tomato, drizzle with sweet soy sauce and serve in foil.
Nutrition
Serving: 100gCalories: 321kcalCarbohydrates: 1.9gProtein: 0.3gFat: 33.3g
