Asian-style pangasius

Cook the rice according to the pack instructions. Wash the pangasius fillets, dab them dry, cut them into pieces, drizzle with lemon juice and 4 tbsp. sukiyaki wok sauce and leave to marinate.

Wash the courgette, aubergine and mushrooms. Quarter the courgette and aubergine lengthways and cut into slices. Halve the mushrooms.

Heat up 2 tbsp. oil in a wok. Put the pangasius in the pan, sauté it and remove it. Put the remaining oil in the pan and add the vegetables, sauté and cook for around 10 minutes, turning occasionally.

Add the pangasius and rice to the wok, heat up briefly and season with the remaining sukiyaki wok sauce and pepper to achieve a spicy flavour. Fry the peanuts without oil in a coated pan, sprinkle over the dish, scatter the coriander leaves on top and serve.

Preparation time: 45 mins
Per portion: 2195 kJ / 524 kcal, 38,3 g E, 17,1 g F, 51,3 g KH