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Thai-Inspired Pollock Bowl with Sautéed Vegetables

Name: Thai-Inspired Pollock Bowl with Sautéed Vegetables
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 portions
Ingredients: 400 g Pollock fillet; 250 g Broccoli; 1 piece Yellow bell pepper; 100 ml Coconut milk; 1 stalk Lemongrass; 1 tbsp Fish sauce (nuoc-mâm)

A fragrant Thai-inspired bowl: pollock fillet in coconut milk, sautéed broccoli and bell pepper, topped with lemongrass and Thai basil.

22 min2 servings350 kcalDifficulty: Easy

Ingredients

400 g Pollock fillet
250 g Broccoli
1 piece Yellow bell pepper
100 ml Coconut milk
1 stalk Lemongrass
1 tbsp Fish sauce (nuoc-mâm)

Instructions

Step 1
Cut the broccoli into small florets and slice the bell pepper into strips. Thinly mince the lemongrass.
Step 2
Sauté the vegetables in a hot skillet with a splash of oil for 5 minutes.
Step 3
Push the vegetables to the side, place the pollock fillets in the pan. Pour in the coconut milk and lemongrass, cover and cook for 7 minutes.
Step 4
Divide into bowls, drizzle with fish sauce and serve hot.

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