2-3 cloves of garlic
75 ml of soy sauce and a little more to serve
75 ml sherry
600g pollock fillets Atlantic Trawler (thawed)
2 peppers (approx. 200 g each)
250 g mushrooms
2 bunches scallions
150 g of mung bean sprouts
1 can pineapple chunks Harvin (580 ml)
Thai rice 200g Golden Sun
Vegetable oil 750 ml d’Or Vita
Approx. 120 g of starch
Number of servings:
Peel the garlic, pressed with a garlic press and mix with 75 ml of soy sauce, sherry and chili. Moving water pollock, dry and cut into wide strips. Watering the fish with half the mixture and let marinate for 30 minutes covered. Clean the peppers, mushrooms and scallions. Remove the seeds from the peppers and cut into strips. Cut the sliced mushrooms and onions into pieces 3-4 cm in length. Then wash and drain the sprouts. Drain the pineapple chunks and reserve the juice.Then pour the rice in 450 ml of boiling water with a little salt and simmer for 12-15 minutes. Sauté vegetables with 2 tablespoons hot oil in a skillet or wok for 5-7 minutes, turning occasionally. Pour 100 ml of pineapple juice and remaining marinade. Dilute 2-3 teaspoons of starch in a little pineapple juice and pour over the vegetables also to thicken slightly. Salt if necessary. Finally, add the sprouts and pineapple chunks, and heat. Drain the fish and coat with the rest of starch.
Heat the remaining oil in a deep pan and put a stick inside. The oil is hot enough when bubbles form around the stick. Fry for approx haddock. 4-5 minutes until golden, remove from heat and place on paper towels to absorb the oil. Serve the fish with vegetables and rice, and serve with soy sauce.