Personally I am a fish lover, actually I prefer to eat this meat and you can really let go of your imagination in the kitchen with fish. Today I share one of my fish dishes with a mix of Italian and Chinese cuisine, which you can combine well with many dishes. This is actually based on 1 person, because my husband is not allowed to eat shellfish.
- 300 grams of marinated garlic olives (you can get this with a jumbo or a boni)
- 125 grams of mushrooms
- 70 grams tauge
- 40 grams of arugula
- olive oil
- Herbs; paprika powder, Italian herbs, garlic powder, ketjap manis, pinch of pepper and salt
- Oh, Wok
- Cutting board
- A knife to cut the vegetable
Cut the Champions into thin slices, grab a wok and put a small dash of olive oil in there
Heat the wok with the oil, put the sliced mushrooms in the wok and throw the herbs Italian spice mix, garlic powder and paprika powder to your taste.
Stir well together, put the shrimp and wok it in the wok for 5 minutes. Sprinkle a small pinch of salt and pepper on top. (When there is too much moisture in the wok, drain it.)
Add the sprouts, stir well together and put a small dash of ketjap manis in the pan, stir well over high heat for a minute and then remove the pan from the heat.
Put the arugula on a plate spread and place the shrimp on the arugula here and your dish is ready.
Until next time,
- Quirina. - Yeah