Wolfsbarsch mit asiatischen Gewürzen

Ingredients

• 4 Wolfsbarsche (ready-to-cook, 500–600 g each)
• Salt
• pepper (ground)
• 2 carrots
• 2 red bell peppers
• 1 small red chili pepper
• 1 bunch green Thai asparagus
• 6 Garlic cloves
• 100 g bamboo shoots
• 3 tbsp peanut oil
• 4 tbsp ketjap manis
• coriander leaves (for garnish)

Instructions

1. 1.

   Wash the fish, check for scales and pat dry with kitchen paper. Score the skin crosswise and season both sides with salt and pepper.

2. 2.

   Preheat the oven to 200°C fan. Peel and slice carrots into fine strips. Wash, deseed, and slice bell peppers thinly. Wash and chop the chili. Shake out asparagus and peel garlic cloves, slicing them; cut bamboo shoots into small pieces.

3. 3.

   Heat peanut oil in a pan and sear each fish over medium heat on both sides. Transfer to a baking tray lined with parchment and bake for 15–20 minutes. Near the end of baking, reheat the pan and stir-fry carrots, bell peppers, chili, asparagus, garlic, and bamboo for 3–4 minutes.

4. 4.

   Deglaze the pan with ketjap manis. Plate the fish and spoon the sautéed vegetables over it. Garnish with fresh coriander.