• 2servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 skinless, white fish fillets, cut into large pieces

  2. white pepper, to taste

  3. cornflour, as needed

  4. 1 teaspoon salt or to taste

  5. 1 tablespoon oil

  6. 1 large carrot, sliced

  7. 2 tablespoons water

  8. Sauce:

  9. 1 teaspoon chicken stock granules

  10. 1 teaspoon sesame oil

  11. salt to taste

  12. 1-2 teaspoons cornflour, mixed with

  13. 3 tablespoons water

  14. 1 spring onion, finely sliced

Instructions Jump to Ingredients ↑

  1. Evenly sprinkle the fish with a little white pepper and cornflour.

  2. Heat a large frying pan with 1 tablespoon oil over high heat. Fry the fish with the salt until it turns opaque, 3-4 minutes, depending on how big or thick your fish pieces are. Set aside.

  3. Heat the same frying pan with 1 tablespoon oil over high heat. Stir-fry the carrots with 2 tablespoons water until soft, 4-5 minutes. Add the chicken stock granules, 1 teaspoon sesame oil, salt and the cornflour slurry.

  4. Pour the sauce over the fish and garnish with the spring onion.


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