Wash the two fresh and the defrosted fish fillets and dry them well with kitchen paper. Rub the lemon juice on both sides.
Wash the two fresh and the thawed fish fillets and dry them well with kitchen paper. Rub the lemon juice on both sides.
For the Cap Cay, cap the onions and the garlic cloves at both ends, peel them and cut them roughly into pieces. Wash the carrot, cut off both ends, peel and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the red peppers and cut across into pieces approx. 1 cm wide. Leave the grains, discard the stem.
For the sauce, wash the small, green chilli, cut lengthways and remove the grains. Cut across into thin strips. Discard the stem and grains. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Put the two spices in a bowl and mix with the remaining ingredients.
To garnish, rinse off the mung seedlings and shake dry in a sieve. Wash the tomato and cut it crosswise into slices. Remove the spicy cucumber pieces from the jar and drain in the sieve.
Sprinkle the sea bream fillets with a pinch of salt and the flour. Fry slowly on both sides with 2 tablespoons of sunflower oil in a sufficiently large pan over low heat. Heat 2 tablespoons of the sunflower oil in a smaller pan, add the pasta and flatten it a little. Fry until light brown on both sides. Cut the finished pasta into bite-sized portions.
Heat the rest of the sunflower oil in a wok, add the onions and the garlic cloves and sweat until translucent. Add the carrots and peppers and stir-fry for 1 minute. Deglaze with the sauce and simmer briefly.
Place the finished ingredients on the serving plates, garnish, serve warm and enjoy.