Marinated Fish with Chinese Vegetables
⏳ Time
50 minutes
🥕 Ingredients
17
🍽️ Servings
2
Description
Marinated fish with Chinese vegetables
Ingredients
- Trout - 12.3 oz
- Grated Ginger Root - 0.7 oz
- Lime - 1 piece
- Toasted Sesame - 0.2 oz
- Sesame Oil - 0 fl oz
- Soy Sauce - 1 fl oz
- Brown Sugar - 0.2 oz
- Pickled Chanterelles - 5.3 oz
- Fresh basil leaves - 1.8 oz
- Orange Bell Peppers - 5.6 oz
- Carrot - 1.8 oz
- Courgette - 2.8 oz
- Celery stalk - 1.1 oz
- Mild Chili Spice - 1 piece
- Garlic - 1 clove
- Mint - 0.1 oz
- Cilantro - 0.2 oz
Step by Step guide
Step 1
Peel the ginger and grate it finely; squeeze the juice from half the lime.
Step 2
Mix half of the ginger with half of the sesame oil, add soy sauce, lime juice, and brown sugar, stirring until the sugar dissolves.
Step 3
Cut the fish in half, then slice each piece lengthwise; sauté the fish in a preheated dry skillet over high heat for 10 seconds on each side; place the fish in the marinade, sprinkle with sesame seeds, cover with plastic wrap, and let marinate for 30 minutes at room temperature.
Step 4
Peel the carrot and zucchini, slice diagonally, remove the seeds from the bell pepper, and cut it into large strips; slice the mushrooms into 3 mm thick pieces.
Step 5
Finely chop the celery; crush, peel, and finely chop the garlic, slice the chili pepper lengthwise, remove the seeds, and finely chop half of the chili pepper; heat the remaining sesame oil in a skillet, add garlic, the remaining ginger, and finely chopped chili pepper, and sauté over high heat for 30 seconds.
Step 6
Reduce the heat and add the carrot, zucchini, bell pepper, mushrooms, and celery one by one every minute, sautéing together over medium heat for 4 minutes, season with salt and pepper, add the spinach, sauté for another minute, remove from heat, and sprinkle with cilantro and mint leaves, mixing well.
Step 7
Plate the vegetables and fish, drizzle with the remaining marinade, and serve.
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