Redfish and vegetables with soy sauce

Preparation time: cca. 20 minutes (plus braising and cooking time)
Per portion: cca. 154 kcal / 647 kJ
13 g P, 7 g F, 8 g CH


  • 250 g carrots
  • 2 courgettes
  • 2 yellow peppers
  • 1 onion
  • 30 g ginger
  • 2 tbsp sesame oil
  • pinch of turmeric
  • ½ bunch spring onions
  • 200 g redfish fillet
  • 250 ml vegetable stock
  • 2 tbsp soy sauce
  • salt
  • pepper
  • 2 tbsp freshly chopped coriander


  1. Trim and peel the carrots. Rinse, dry and trim the courgette, and cut the carrots and courgettes into slices. Rinse, dry, and trim the peppers, remove the seeds, then cut into strips. Peel and chop the onion and the ginger.
  2. Heat the sesame oil in a pan and sauté the vegetables and ginger. Add the turmeric, and cook the vegetables for 5 minutes until just firm to the bite.
  3. Rinse, dry and trim the spring onions and cut into rings. Rinse and dice the redfish fillet. Sauté both with the vegetable for 3 minutes. Add the vegetable broth and soy sauce, and salt and pepper to taste. Sprinkle with freshly chopped coriander and serve.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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