Wok with Kish Redfish and Shiitake Mushrooms
Ingredients
Portions
4
Units
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4
redfish fillets
1
red paprika
1
yellow paprika
1
green paprika
2
carrots
1
spring onion
1
handfull
cilantro leaves
8
shiitake mushrooms
5
cm
fresh ginger
25
ml
black and white sesame seeds
3
tbsp
hoisin sauce
3
tbsp
tamari or soy sause
egg noodles
1
cup
water
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4
redfish fillets
redfish fillets
1
red paprika
red paprika
1
yellow paprika
yellow paprika
1
green paprika
green paprika
2
carrots
carrots
1
spring onion
spring onion
1
handfull
cilantro leaves
cilantro leaves
8
shiitake mushrooms
shiitake mushrooms
5
cm
fresh ginger
2.00
inch
fresh ginger
25
ml
black and white sesame seeds
0.10
cup
black and white sesame seeds
3
tbsp
hoisin sauce
hoisin sauce
3
tbsp
tamari or soy sause
tamari or soy sause
egg noodles
egg noodles
1
cup
water
water
No items found.
No items found.
No items found.
Directions
Prepare the Kish Redfish
- Heat oil in a wok over medium-high heat
- Season the Small Redfish fillets with salt and pepper
- Fry the fillets until golden brown and cooked through. Set aside
Stir-Fry the Vegetables
- In the same wok, add a bit more oil if needed
- Stir-fry the sliced paprikas, julienned carrots and ginger, spring onion, and both sliced and whole mushrooms until they are tender-crisp
- Pour in a mixture of 3 tablespoons hoisin sauce and 3 tablespoons tamari or soy sauce
- Add water to the wok, creating a savory sauce. Adjust the consistency to your liking
- Toss the cooked egg noodles and fish into the wok, ensuring they are well-coated with the flavorful sauce
Serve
- Sprinkle with chopped cilantro, lime juice and toasted sesame seeds
