Little-eyed grenadier fried over high heat with vegetables

A rich dish with an oriental flavor, which will be evident if the dish is cooked not just in a hot frying pan, but in a wok. Wok as a cooking method is quite common in the restaurant segment in the southern regions of the Far East - the influence of Asian neighbors affects.

Ingredients

• grenadier fillet with little eyes on the skin 200 g
• bell pepper red bell 1/2 pc.
• yellow bell pepper 1/2 pc.
• fresh celery 1/2 pc.
• fresh onion 1/2 pc.
• fresh garlic 2 pcs.
• oyster sauce 4 tablespoons
• salt
• lemon juice
• corn starch
• vegetable oil

Directions

1. Cut the vegetables into roughly equal segments and the garlic into slices.
2. Fillets on the skin, from which you have previously drained excess water in a colander, pat dry with a paper towel and cut into pieces of about 3 × 3 cm, leaving the skin. Season with salt, sprinkle with lemon juice and season all the slices in starch. Instead of cornstarch, you can use potato or wheat flour.
3. Heat enough oil in a deep skillet or wok so that the oil is completely covered when frying. Arrange as many pieces as possible to fry freely without sticking to each other. Cook for 2-3 minutes and place on a paper towel to remove excess oil.
4. These are the pieces of fish of a delicate golden color you should end up with.
5. Drain the oil, leaving a small amount for frying the vegetables. You can use a fresh skillet if you like. Fry vegetables and garlic very quickly, 30-40 seconds, over very high heat.
6. Add fish and oyster sauce to vegetables, mix gently and fry everything together for 30 seconds. Remove from heat and serve immediately.