Victoria in the wok

Ingredients for 2 servings:

• 500 g fish fillet(s) (Victoria sea bass fillet)
• 1 large onion(s)
• 2 bell peppers
• 400 g mushrooms (fresh)
• 1 cup(s) rice
• 2 cups vegetable broth
• 100 ml white wine
• lemon juice
• Salt
• pepper
• curry
• 1 pinch of sambal oelek
• 1 tbsp soy sauce
• 3 tbsp cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Victoria sea bass fillet with vegetable risotto in a wok

Be sure to check the fish fillet for bones; remove any if necessary. Cut the fish into bite-sized pieces and fry in the wok until nicely browned. Add just enough lemon juice to keep the fish from absorbing them. When the fish is nicely browned, add another dash of lemon juice, salt, pepper, and curry powder. Remove the fish from the wok and set aside. Fry the onions in the wok until translucent and lightly browned. Dice the bell peppers (not too finely so the vegetables retain their crunch) and slice the mushrooms, and add them. Lightly fry everything, deglaze with white wine, simmer briefly, and then pour the rice over everything. Stir the sambal oelek and soy sauce into the vegetable stock and pour it into the wok. Mix everything well and simmer for 15-20 minutes, until the rice is cooked. Add a little more vegetable stock if the liquid has evaporated. Turn off the heat, stir in the cream (only as a flavor enhancer; you can omit it if you’re counting calories), and season to taste. Add the fish, fold in gently, and let it simmer for 3-4 minutes. Serve hot.