In this recipe, we prepare fish with vegetables in a sweet and sour sauce. The dish turns out light, fresh, and very tasty. The fish goes well with fried vegetables, and thanks to the sauce it acquires an exquisite taste and aroma. You don’t have to visit a Chinese restaurant to fully experience the greatness of the culture and cuisine of this people.
Ingredients:
- Fish fillet 250 g
- Starch 40 g
- Beijing cabbage 130 g
- Tomatoes 110 g
- Bulgarian pepper 130 g
- Onion 80 g
- Carrots 50 g
- Garlic 3-4 cloves
- Green onion to taste
- Cilantro to taste
- Chili pepper 1/2 pc.
- Rice vinegar 1 tablespoon
- Lemon juice 25 g
- Sugar 35 g
- Sesame oil 1 tablespoon
- Water 120 ml
- Ground black pepper to taste
- Salt to taste
Directions:
- First, you need to wash the fish fillet well, and then cut it into small pieces. Then transfer it to a bowl, add salt and pepper, and mix well.
- Cut the leaves of the Chinese cabbage into large slices. Cut the bell pepper into large cubes, and cut the tomatoes in half. Put all the vegetables on a plate.
- Cut the onion into quarter rings, and make thin slices from the carrot using a vegetable peeler.
If desired, chop half of the chili pepper and add to the other vegetables. - Heat the pan, pour in the oil. Then add the starch to the fish, mix, and put the pieces for frying. Cook over medium heat. After 10 minutes, turn over to the other side.
- Put another pan to heat, and then pour in the vegetable and sesame oil. Add the garlic and, when it is slightly fried, put all the vegetables. Simmer for about 10 minutes over medium heat.
- Then add a tablespoon of vinegar, lemon juice, sugar, and salt to the vegetables and mix lightly. Then mix the starch with a small amount of water and pour into the vegetables. If the sauce is too thick, add more water.
- Next, add the fish, mix carefully and simmer for another 2-3 minutes. Then turn off the pan, add chopped herbs to taste, and arrange the dish in portioned plates. Delicious!