Pan‑Fried Fish with Vegetables

Ingredients

• 100 g palm hearts (canned)
• 2 red and yellow bell peppers
• 3 spring onions
• 20 g Ginger
• 3 Garlic cloves
• 500 g salmon fillet (or tuna, redfish)
• 2.5 tsp tapioca flour (or arrowroot starch, or cornstarch)
• 100 g passata
• 1 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp light soy sauce
• 5 tbsp peanut oil (for frying)
• Salt

Instructions

1. 1.

   Rinse the palm hearts in a sieve, drain and slice into rounds. Clean the bell peppers, wash, halve, seed, remove white membranes, and cut the flesh into diamond shapes. Trim and wash the spring onions; cut the white and light green parts into ~3 cm pieces, optionally halving them lengthwise. Slice the onion greens diagonally into rings. Peel and finely chop the ginger and garlic.

2. 2.

   Wash the salmon, pat dry, and cut into strips (~2.5×4 cm). Mix 2 tsp tapioca flour with 2 tbsp cold water and a pinch of salt; stir until smooth. Toss the fish pieces in this mixture and set aside.

3. 3.

   For the sauce whisk together passata, honey, rice vinegar, and 6 tbsp cold water. Stir in ½ tsp tapioca flour and light soy sauce.

4. 4.

   Heat peanut oil in a wide pan over high heat. Fry the fish strips in batches until golden‑brown, turning gently. Remove the fish, drain on paper towels, and keep warm. Pour off excess oil, leaving a thin film. Add bell peppers, spring onion pieces, ginger, and garlic to the pan; sauté for 4 minutes over medium heat.

5. 5.

   Add the palm heart slices and sauce to the pan; simmer everything together for 2 minutes. Season with salt to taste.

6. 6.

   Plate the vegetables, sauce, and fish on individual dishes and serve immediately.