Cod with Chili Vegetables

Rating: 3.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Rinse fish fillets, dry, sprinkle with juice of one lemon. Remove seeds from chiles and rinse. Finely dice one pod, divide the rest into rings. Chop ginger finely.

Mix flour with soy sauce, 3 tbsp. oil, chili cubes and half of the ginger. Marinate fish in it for at least 30 minutes.

Peel onion, chop finely. Clean sugar snap peas and mushrooms. Cut apricots into wedges.

Sauté onion in 1 tbsp hot oil. Sauté mushrooms, add snap peas and apricots. Season with ginger, chili rings, salt and pepper. Pour in clear soup and simmer for 10 minutes.

Roast fish in remaining oil from both sides for 3-4 min, add to vegetables.

Additional dish: Basmati long grain rice.

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