Pangasius Fillet with Asian Vegetables

Ingredients

• 1200 g pangasius fillet (4 fillets)
• 4 tbsp Teriyaki sauce
• 300 g Chinese cabbage
• 2 carrots
• 1 bunch scallions
• 2 tbsp chili sauce
• 1 Garlic clove
• Salt
• 4 tbsp soy sauce
• 3 stalks coriander leaves

Instructions

1. 1.

   Rinse fish fillets under cold water, pat dry and brush both sides with a total of 3 tbsp teriyaki sauce.

2. 2.

   Wash and trim the vegetables. Slice Chinese cabbage into fine strips, cut carrots into sticks, and slice scallions into thin rings. Mix everything with the remaining teriyaki and chili sauces.

3. 3.

   Peel garlic. In a wok bring about 500 ml water to a boil with salt, garlic clove and soy sauce. Place fish fillets in a steamer basket, spread vegetables on top. Cover and steam over medium heat for about 15 minutes.

4. 4.

   Meanwhile wash coriander, shake dry and pluck the leaves.

5. 5.

   Remove fish and vegetables from the steamer and divide onto four plates. Drizzle each with 2 tbsp cooking liquid and sprinkle with coriander.

6. 6.