Ginger Fish Wok
recipe

A delicious ginger fish wok that combines white fish and colorful frozen vegetables, creating a tasty and nutritious meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 2 tablespoons canola oil
- 2 cups water
- 2 cups rice
- 0.5 teaspoon potato starch
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 500 grams frozen vegetables (e.g., wok mix)
- 500 grams white fish (e.g., pike-perch)
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 cm piece fresh ginger, grated
- 0.5 teaspoon salt
Instructions:
1. Cook the rice according to package instructions.
2. Heat canola oil in a wok over medium heat.
3. Add the frozen vegetables to the wok and stir-fry for about 5 minutes, until heated through.
4. Cut the white fish into bite-sized pieces and add to the wok. Cook until the fish is done.
5. In a bowl, mix together potato starch, sugar, lemon juice, sweet soy sauce, grated ginger, and salt.
6. Pour the mixture over the vegetables and fish in the wok and stir well.
7. Let it cook for an additional 2-3 minutes until the sauce thickens.
8. Serve the wok with rice.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 30 g
- Carbohydrates: 50 g
- Fat: 15 g
- Fiber: 5 g

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