Cod with Asian Vegetables and Soy Sauce

Ingredients

• 8 cod fillets (ready-to-cook about 800 g)
• 250 g baby corn
• 8 spring onions
• 1 red bell pepper
• 2 carrots
• 2 stalks celery
• 2 Garlic cloves
• 2 tbsp plant oil
• 2 tbsp rice wine
• 2 tbsp Soy sauce
• 2 tbsp fish sauce
• Salt
• Pepper

Instructions

1. 1.

   Wash the fish fillets, pat dry and cut each in half. Wash the corn and pat dry. Trim the spring onions, wash them and cut diagonally into pieces about 4 cm long. Wash the bell pepper, halve it, remove seeds and slice into strips. Peel the carrots and shave them diagonally into thin slices. Peel the garlic cloves and also slice them thinly. Wash the celery, trim it and cut crosswise into slices. Blanch the corn, spring onions, bell pepper, carrots and celery in salted water for about 4 minutes until just tender.

2. 2.

   Heat a wok or skillet. Briefly toast the garlic, then add the fish fillets. Brown one side for about 2 minutes, flip and deglaze with 4 tbsp water, rice wine, soy sauce and fish sauce. Reduce heat and simmer for another 1-2 minutes to finish cooking. Season with salt and pepper.

3. 3.

   Drain the vegetables and arrange on plates. Place the fish fillets over the sauce and serve.