Steamed Redfish Fillets with Asian Vegetables

Ingredients

• 1 Red Onion
• 2 Garlic cloves
• 1 piece ginger
• 1 red chili pepper
• 100 g shiitake mushrooms
• 1 red bell pepper
• 1 green bell pepper
• 1 Zucchini
• 1 bunch spring onions
• 3 tbsp oil
• 100 ml vegetable stock
• 50 ml rice wine
• 4 tbsp soy sauce
• 2 tbsp chili sauce
• Salt
• Pepper
• 100 g bean sprouts
• 4 redfish fillets
• 3 stalks coriander

Instructions

1. 1.

   Peel and finely chop onion and garlic. Peel ginger and dice finely. Clean chili pepper, rinse and finely slice. Clean shiitake mushrooms, remove stems and halve them. Quarter bell peppers, clean, rinse and cut into strips. Rinse zucchini, clean and cut into sticks. Clean spring onions, rinse and slice into rings.

2. 2.

   Heat oil in a large wok or deep pan. Sauté onion, garlic and ginger. Add mushrooms and vegetables, stir-fry for 6-8 minutes. Stir in vegetable stock, rice wine, soy sauce and chili sauce; bring to a boil once. Season with salt and pepper. Fold in bean sprouts.

3. 3.

   Rinse redfish fillets and pat dry. Place on top of the vegetables and cover. Steam fish fillets over the vegetables for about 10-12 minutes.

4. 4.

   Wash coriander, shake dry and pluck leaves from stems. Roughly chop coriander. Plate vegetables and fish fillets and sprinkle with coriander.