Chili Redfish

Ingredients

• 600 g redfish fillet (with skin)
• 2 red chili peppers
• 2 tbsp Thai fish sauce
• 3 stalks lemongrass
• 250 g leeks (1 stalk)
• 15 g ginger (1 piece)
• 400 g Broccoli
• 3 tbsp Rapeseed oil
• 3 Tbsp oyster sauce
• 150 ml poultry broth

Instructions

1. 1.

   Wash the fish fillet, pat dry with kitchen paper and cut into 2 cm wide strips.

2. 2.

   Wash, trim, and slice the chili peppers into rings.

3. 3.

   Mix fish and chili with the fish sauce and let marinate covered for 1 hour.

4. 4.

   Clean, wash, pat dry lemongrass and cut into ~5 cm pieces.

5. 5.

   Trim, wash leeks and slice into rings. Peel ginger and grate finely.

6. 6.

   Wash broccoli and divide into small florets; peel stem and cut into pieces.

7. 7.

   Heat 1 tbsp rapeseed oil in a non-stick wok. Stir-fry broccoli, leeks, and lemongrass over medium heat for 4-5 minutes, stirring.

8. 8.

   Add ginger and stir briefly. Add oyster sauce and poultry broth (to deglaze) and simmer for 2-3 minutes. Remove vegetables from the wok and keep warm.

9. 9.

   Clean the wok with kitchen paper. Add remaining rapeseed oil and heat. Pat dry fish pieces and fry over medium heat for 3-4 minutes.

10. 10.

    Distribute the vegetables onto pre-warmed plates and arrange the fried fish pieces on top.