Pikeperch Vegetable Stir‑Fry
Pikeperch vegetable wok with shiitake mushrooms: potassium, magnesium and zinc provide more than 50% of the daily requirement – good for heart, muscles and immunity.
Ingredients
- 0.5 lemon
- 400 g pikeperch fillet (skinless)
- Salt
- 8 g ginger (1 piece)
- 1 onion
- 50 g sugar snap peas
- 50 g shiitake mushrooms
- 2 small carrots
- 1 tbsp soy oil
- 2 tbsp Soy sauce
- Pepper
- 0.5 bunch coriander
- 30 g Sunflower seeds (2 tbsp)
Instructions
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1.
Squeeze half a lemon. Rinse and pat dry the pikeperch fillet, season with salt, drizzle with half of the lemon juice, and cut into pieces.
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2.
Peel and finely chop the ginger and onion.
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3.
Wash the sugar snap peas in a sieve, drain, and halve if large.
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4.
Clean the shiitake mushrooms and slice them.
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5.
Peel, wash, and thinly slice the carrots.
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6.
Heat oil in a large non‑stick pan or wok over high heat. Stir‑fry the pikeperch pieces for 3–4 minutes while constantly stirring.
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7.
Remove the fish with a spatula and set aside on a plate.
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8.
Add the carrots, onions, and ginger to the pan and cook for 1 minute, stirring continuously.
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9.
Stir in the sugar snap peas and mushrooms and cook for another 1–2 minutes.
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10.
Pour in the remaining lemon juice and soy sauce, season with pepper, and simmer everything for about 8 more minutes over medium heat. Return the pikeperch pieces to the pan and reheat.
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11.
Wash and shake dry the coriander, pluck the leaves, and add them to the fish and vegetables. Sprinkle with sunflower seeds.
