Asian vegetable stirfry and rice with salmon
Ingredients for Asian vegetable stirfry and rice with salmon
| Amount | Ingredient |
|---|---|
| 3 pc | Saithe (TK) - thawed |
| 1 pc | Onion |
| 3 pc | Spring onion |
| 2 pcs | Garlic cloves |
| 1 pc | Peppers |
| 1 box | Mushrooms |
| 1 gl | Bamboo shoots |
| 1 gl | Bean sprouts |
| 1 box | Coconut milk |
| 2 pcs | Chili peppers |
| some | Flour |
| some | Soy sauce |
| some | Olive oil |
| some | some salt, pepper, vegetable broth, curry, paprika, China-spice mixture |
| 1 cup | Rice |
Asian vegetable stirfry and rice with salmon Directions
Peeled onion and spring onions into thin rings. Garlic and chili cut into small pieces. Wash peppers and cut into strips. Wash the fish dab, dredge in flour and cut into bite-size pieces.
Olive oil (not too little) are hot in a frying pan and fry the fish until crispy. Back out and set aside. Gradually the vegetable sauté. Only the whites of the onions and spring onions, then garlic and chilies. At the end of the peppers, mushrooms, add soy and bamboo shoots.
Anything with the soy sauce and pour coconut milk, spicy taste with the spices. Add the greens of spring onion and distribute the fish at the very end (just to warm up) on it. Cook the rice in plenty of salted water to boil and serve al'dente.
