Chinese-style marinated fish with vegetables
2 servings
50 minutes
Marinated fish with vegetables in Chinese style is a harmony of fresh, spicy, and tangy flavors inspired by Chinese culinary traditions. Tender trout is infused with a fragrant marinade of ginger, lime, soy sauce, and cane sugar, acquiring a subtle sweet spiciness. A light frying gives the fish an appetizing texture while retaining its juiciness. The vegetable garnish of carrots, zucchini, bell peppers, spinach, and mushrooms sautéed with garlic, celery, and chili pepper adds fresh notes and a slight crunch to the dish. Sesame and herbs complete the composition by adding richness to the flavor. This dish is perfect for a light dinner or festive treat that delights both aesthetes and gourmets.
1
Peel the ginger and grate it on a fine grater; squeeze the juice of half a lime.
- Ginger root: 20 g
- Lime: 1 piece
2
Mix half of the ginger with half of the sesame oil, add soy sauce, lime juice, and cane sugar, and stir until the sugar dissolves.
- Ginger root: 20 g
- Sesame oil: 10 ml
- Soy sauce: 30 ml
- Lime: 1 piece
- Cane sugar: 5 g
3
Cut the fish in half, then slice each piece lengthwise; fry the fish in a preheated dry pan over high heat for 10 seconds on each side; place the fish in the marinade, sprinkle with sesame, cover with film, and let marinate for 30 minutes at room temperature.
- Trout: 350 g
- Sesame: 6 g
4
Peel the carrots and zucchini, slice diagonally, remove seeds from the pepper and cut into large strips, slice the mushrooms into 3 mm thick slices.
- Carrot: 50 g
- Zucchini: 80 g
- Sweet pepper: 160 g
- Champignons: 150 g
5
Chop the celery finely; crush, peel, and finely chop the garlic, slice the chili pepper lengthwise, remove the seeds, and finely chop half of the chili pepper; heat the remaining sesame oil in a pan, add the garlic, remaining ginger, and finely chopped chili pepper, and sauté on high heat for 30 seconds.
- Celery stalk: 30 g
- Garlic: 1 clove
- Chili pepper: 1 piece
- Sesame oil: 10 ml
6
Reduce the heat and add carrots, zucchini, sweet pepper, mushrooms, celery alternately every minute; fry together over medium heat for 4 minutes. Season with salt and pepper, add spinach and fry for another minute. Remove from heat and sprinkle with cilantro and mint leaves; mix.
- Carrot: 50 g
- Zucchini: 80 g
- Sweet pepper: 160 g
- Champignons: 150 g
- Celery stalk: 30 g
- Fresh spinach leaves: 50 g
- Mint: 3 g
- Coriander: 5 g
7
Place the vegetables and fish on a plate, drizzle with the remaining marinade, and serve.
- Trout: 350 g