Fish Fillets with Vegetables From the Wok

Defrost fish fillets for 2-3 hours, cut into 2-3 cm wide strips. Mix juice of one lemon with Worcestershire sauce, pour over fish form and put in refrigerator with closed lid for at least 30 min.

Rinse and prepare fennel (prepare ready to cook, e.g. peel, remove woody parts and dirt), halve, cut into thin slices. Rinse leek, prepare (prepare ready to cook, e.g. peel, remove woody parts and dirt), halve, cut into strips. Remove seeds from peppers and peperoncino, remove peel from onion, cut in half, also cut both into strips. Remove the skin from the ginger and slice it thinly. Do not defrost the ginger!

Sprinkle cornstarch on large plate, drain fish strips, turn in cornstarch to the other side. Heat a tablespoon of oil in a wok or large frying pan, fry fish strips in portions for 1-2 minutes on each side, remove.

Heat remaining oil, start by stir-frying fennel, leeks and onions for 2-3 min, then add chili peppers, ginger, peppers and the frozen snow peas and stir-fry everything together for another 3-4 min. Season with soy sauce and noilly prat.

Lastly, add the fish strips to the vegetables form and heat well, bring to the table on the spot.

Serve with white long grain rice.

For 2 people: halve the ingredients.

Preparation time: approx. 1 hour (+ 2-3 hours fish defrosting)

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