Asian Fish Stir‑Fry

Ingredients

• 1 red bell pepper
• 150 g bamboo shoots (in strips, canned)
• 150 g small shallots
• 150 g lotus root (sliced, canned)
• 2 tsp freshly grated ginger
• 1 Garlic clove
• 250 g thick fish fillet
• 3 tbsp oil
• 0.5 bunch coriander greens (with roots)
• Salt
• pepper (ground)
• 2 tbsp Soy sauce
• 4 tbsp vegetable broth (instant)

Instructions

1. 1.

   Wash, trim, halve, deseed the bell pepper; remove white membrane and slice into strips. Drain bamboo shoots and lotus root. Peel shallots. Peel garlic and mince. Cut fish fillet into bite‑size cubes. Wash coriander roots and cut small.

2. 2.

   Sauté bell pepper, shallots and 2 tbsp hot oil in a wok or skillet for 2–3 minutes; add garlic, ginger, coriander roots, bamboo shoots and lotus root, season with salt and pepper, pour in broth, cover and cook for 3–4 minutes.

3. 3.

   Meanwhile, sear fish cubes in remaining oil over high heat for 3–4 minutes, seasoning with salt and pepper.

4. 4.

   Add fish to the vegetables, garnish with coriander greens, and serve with rice and soy sauce.