Fish with Vegetables from the Wok

Ingredients

• 600 g fish fillet (cod, pollock...)
• Salt
• 1 tbsp Cornstarch
• 6 tbsp rice wine
• 1 bell pepper
• 2 Tomatoes
• 0.5 stalk leek
• 4 cm ginger
• 3 Garlic cloves
• 2 tbsp Tomato paste
• 1 tbsp Rice vinegar
• 1 tbsp soy sauce
• 2 tbsp sugar
• oil

Instructions

1. 1.

   Wash, dry and cut the fish fillets into about 3 cm cubes. Season with salt. Whisk the cornstarch with a little water until smooth, mix in the rice wine or sherry, and pour over the fish. Turn repeatedly and cover with cling film; marinate for about 15 minutes.

2. 2.

   Wash, trim and halve the bell pepper, remove seeds and white membranes, then dice it. Wash and slice the leek into rings. Peel and finely chop ginger and garlic.

3. 3.

   Whisk tomato paste with vinegar, soy sauce and sugar. Heat plenty of oil in a pan and sear the fish on both sides until crisp; remove. Drain the oil down to 1 tbsp. Reheat the pan with the remaining oil, add ginger, garlic, leek, bell pepper and tomatoes; stir‑fry. Add the sauce and cook while stirring constantly for a few minutes so the pepper stays slightly firm. Return the fish, season to taste, and serve immediately.