Let the sea salmon fillets thaw, cut into bite-sized pieces and drizzle with teriyaki sauce (2 tablespoons), add corn starch (1 teaspoon), mix everything and let stand covered for 20 minutes. In the meantime, prepare the vegetables. Peel the carrots with the peeler, cut into pieces (approx. 4 cm long), first cut the pieces lengthways and then into thin strips. Clean and wash the spring onions and cut into small rings. Wash the mongoose bean sprouts and drain well. Peel and finely dice the ginger. Clean / core the chilli pepper, wash and finely dice. Put the marinated fish pieces in a sieve and drain the marinade well, collecting it. Then mix the marinade with water (100 ml). Heat the wok, add peanut oil (1 tbsp), heat, add the pieces of fish, fry for a few minutes and slide to the edge of the wok. Add the vegetables (ginger cubes, carrot strips, spring onion rings and mongoose bean sprouts) and sauté / stir-fry. Deglaze / pour in the marinade + water and season with teriyaki sauce (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Let everything simmer with the lid on for about 10 minutes.

Bring the jasmine rice (75 g) to the boil in salted water (175 ml / ½ teaspoon salt), stir well and cook / swell with the lid on the lowest setting for approx. 20 minutes.

Press the jasmine rice into a funnel and turn it onto the plate. Add pollack fillet with wok vegetables and serve with chopsticks.