Fish fillet with sweet peas

1 serving


Cut the fish fillet into food-friendly pieces. Peel the garlic and ginger and finely chop or crush. Mix with soy sauce and 0. 5 tbsp cornflour. Add to the fish, mix well and allow to stand for at least 10 minutes. Wash the peas. Boil the salt water in a saucepan, blanch the pea pods in it, then roll them into a sieve and pour cold water over them. Wash the leeks and cut into small pieces. Heat 4-5 tablespoons of peanut or corn oil in a wok or pan, fry there, stirring, peas and leeks for 2-3 minutes. Add fish, season with rice wine and salt. A mixture of fish and vegetables, stirring, cook for 2-3 minutes over a medium heat. Thicken with cornstarch diluted in water. Sprinkle with sesame oil t serve hot. Instead of sweet peas, fish can be cooked with broccoli, carrots or leeks.