Smokey's Vegetable Fish Pan

Ingredients for 2 servings:

• 300 g pollock fillet(s), cut into approx. 3 cm cubes
• 1 large carrot(s)
• 100 g sugar snap peas
• 2 spring onions
• 1 handful of peas, frozen
• 2 garlic cloves, finely chopped
• 1 small chili pepper(s), chopped
• 1 tsp honey
• 400 ml coconut milk
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp tamarind paste
• n. B. Pepper, from the mill
• n. B. Salt
• some lime juice
• n. B. Coriander leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Slightly Asian touch

Slice the snow peas, spring onions, and carrot into thin strips. Bring the coconut milk to a boil in a wok. Add the tamarind paste, chili (adjust the heat to your liking), garlic, fish sauce, and soy sauce, and cook for another 2-3 minutes. Add the vegetables and simmer for another 5 minutes. Season with honey, pepper, and salt. Add the fish cubes and simmer gently for 5-7 minutes. Season with lime juice. Sprinkle with fresh coriander, if desired. Instead of pollock, use cod or other firm white fish.