Pangasius Fillet from the Wok

Ingredients

• 250 g Pangasius fillet (preferably organic)
• 3 small red onions
• 1 small red bell pepper
• 100 g corn on the cob
• 0.5 lime
• 1 red chili pepper
• 2 Garlic cloves
• 30 g ginger (1 piece)
• 3 tbsp Soy sauce
• 1 tbsp cane sugar
• 2 tbsp Rapeseed oil
• 3 tbsp dry sherry

Instructions

1. 1.

   Rinse the fish, pat dry and cut into 1 cm wide strips. Peel the onions and slice into wedges. Quarter the bell pepper, remove seeds, wash and cut into thin strips. Split the corn on the cob lengthwise. Squeeze the lime.

2. 2.

   Pit the chili, wash it, peel the garlic and finely chop both. Peel the ginger and grate finely. Whisk together soy sauce, lime juice and sugar until the sugar dissolves.

3. 3.

   Heat oil in a wok over high heat. When the oil reaches its smoking point, quickly stir‑fry the fish strips. Remove and drain almost all the oil.

4. 4.

   Add onions, bell pepper and corn to the wok. Stir‑fry at high heat for 2 minutes while constantly stirring.

5. 5.

   After one minute add chili, garlic and ginger and continue stir‑frying.

6. 6.

   Pour the soy sauce–lime mixture with sherry into the wok and cook for 1 minute. Warm the fish strips in the sauce and serve immediately.