FRIED FISH WITH VEGETABLES
Ingredients:
- 4 dried Mu-Err mushrooms (Judas ears)
- 500 g frozen pangasius fillet (defrosted)
- 1 tbsp rice wine
- salt
- 1 red and 1 green bell pepper
- 50 g bamboo shoots or Thai baby corn
- 1 tsp cornstarch
- 4 tbsp oil
- 100 g frozen peas (defrosted)
- 1 tbsp sesame oil
Preparation:
Soak the mushrooms in warm water for 15 minutes. Rinse the defrosted fish in cold water, pat dry and cut into 1 cm cubes. Mix 1/2 tbsp rice wine and salt and fold into the fish cubes.
Wash and clean the peppers and cut into cubes. Cut the bamboo into small cubes. Mix the cornstarch with 5 tbsp water. Cut the mushrooms into strips without the stalks.
Heat the oil, stir-fry the fish cubes for approx. 2 mins. Fry the vegetables and mushrooms for 2 mins. Deglaze with the remaining rice wine. Stir in the cornstarch, mix in the fish again and leave to stand for 1 min. Season with salt and drizzle with sesame oil.
It tastes great with the delicious JASMINE RICE from Le Dragon.
Soak the mushrooms in warm water for 15 minutes. Rinse the defrosted fish in cold water, pat dry and cut into 1 cm cubes. Mix 1/2 tbsp rice wine and salt and fold into the fish cubes.
Wash and clean the peppers and cut into cubes. Cut the bamboo into small cubes. Mix the cornstarch with 5 tbsp water. Cut the mushrooms into strips without the stalks.
Heat the oil, stir-fry the fish cubes for approx. 2 mins. Fry the vegetables and mushrooms for 2 mins. Deglaze with the remaining rice wine. Stir in the cornstarch, mix in the fish again and leave to stand for 1 min. Season with salt and drizzle with sesame oil.
It tastes great with the delicious JASMINE RICE from Le Dragon.
Le Dragon wishes you bon appétit
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FRIED FISH WITH VEGETABLES
Ingredients:
- 4 dried Mu-Err mushrooms (Judas ears)
- 500 g frozen pangasius fillet (defrosted)
- 1 tbsp rice wine
- salt
- 1 red and 1 green bell pepper
- 50 g bamboo shoots or Thai baby corn
- 1 tsp cornstarch
- 4 tbsp oil
- 100 g frozen peas (defrosted)
- 1 tbsp sesame oil
Preparation:
Soak the mushrooms in warm water for 15 minutes. Rinse the defrosted fish in cold water, pat dry and cut into 1 cm cubes. Mix 1/2 tbsp rice wine and salt and fold into the fish cubes.
Wash and clean the peppers and cut into cubes. Cut the bamboo into small cubes. Mix the cornstarch with 5 tbsp water. Cut the mushrooms into strips without the stalks.
Heat the oil, stir-fry the fish cubes for approx. 2 mins. Fry the vegetables and mushrooms for 2 mins. Deglaze with the remaining rice wine. Stir in the cornstarch, mix in the fish again and leave to stand for 1 min. Season with salt and drizzle with sesame oil.
It tastes great with the delicious JASMINE RICE from Le Dragon.
Soak the mushrooms in warm water for 15 minutes. Rinse the defrosted fish in cold water, pat dry and cut into 1 cm cubes. Mix 1/2 tbsp rice wine and salt and fold into the fish cubes.
Wash and clean the peppers and cut into cubes. Cut the bamboo into small cubes. Mix the cornstarch with 5 tbsp water. Cut the mushrooms into strips without the stalks.
Heat the oil, stir-fry the fish cubes for approx. 2 mins. Fry the vegetables and mushrooms for 2 mins. Deglaze with the remaining rice wine. Stir in the cornstarch, mix in the fish again and leave to stand for 1 min. Season with salt and drizzle with sesame oil.
It tastes great with the delicious JASMINE RICE from Le Dragon.
Le Dragon wishes you bon appétit
Product set carousel