Fried bream fillets with peanut wok vegetables

Doradenfilet

Ingredients

120 g Doradenfilets (as fresh as possible)
3 tablespoons teriyaki sauce
250 g Romanesco
1/2 pepper (yellow)
3 spring onions
20 g of fresh ginger
1 clove of garlic
1 red pepper
2 tablespoons of peanut oil
100 ml vegetable stock
30 g salted peanuts
4 sheets of lemon balm
salt and pepper

- 20%
Wok with handle BALANCE® INDUCTION

Wok with handle

BALANCE® INDUCTION
EUR 59.95€ 74.95* € 59.95*
Wok with handle 28 cm INJOY® SPECIAL EDITION

Wok with handle 28 cm

INJOY® SPECIAL EDITION
EUR 74.95€ 74.95*

Estimated preparation time: 30 Minuten
Difficulty: Medium

Preparation:
Rinse the Doradenfilets and pat dry. Then halve lengthwise and cut the halves of the halves in 2-3 lozenges. Marinate darkly with 1 tbsp teriyaki sauce and leave to rest in a covered bowl in the fridge. Gently remove the Romanesco florets from the head and cut in half. Clean the half bell pepper and cut into strips about 0.5 cm wide. Clean and wash the spring onions. Slice the white and light green pieces into 3 cm pieces. Cut the peeled ginger and the cleaned garlic clove into very thin slices. Cut the pepper with the kernels into fine rings.

Heat 1 tbsp of peanut oil in the "BERNDES Wok" and fry the fish fillets on each side for 1 minute over medium heat, remove and keep warm. Heat another tablespoon of peanut oil in the wok. Roast Romanesco, paprika and spring onions, stirring constantly over high heat for 2 minutes. Add ginger, garlic and peppercorn rings and fry for another 2 minutes. Deglaze with the vegetable stock and bring to a boil. Season with 1-2 tbsp teriyaki sauce, salt and pepper. Finally fold in the fish fillets carefully and sprinkle with the halved peanuts and the roughly chopped lemon balm leaves.