Pangasius Fish Fillet with Bell Pepper Strips and Peas

Remove the fish from the freezer and defrost in the refrigerator for one night.

Cut the fillet into nice pieces, sprinkle with a little bit of lemon juice and season with salt.

Remove seeds from peppers, clean and cut into strips. Scrape zucchini with kitchen paper and cut into sticks. Remove the skin from the onion and cut into slices. Pluck cilantro.

Heat a little canola oil in a wok pan, sauté zucchini, onions, peppers, add fish pieces on the side and sauté.

Add frozen peas, coriander and sesame seeds, pour oyster sauce, extinguish with white wine, simmer briefly, season.

Serve:

Arrange fish with vegetables and sauce on shallow or deep plate, garnish with dill bouquet and nasturtium flower.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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