Stir-fried vegetables with fish fillet

Ingredients

• 700 g Catfish, cut into 2.5cm pieces
• 400 g Asparagust, trimmed, cut into 2cm pieces
• 100 g Beet greens, chopped
• 60 ml Olive oil
• 2 tbsp Rice vinegar
• 2 tsp Sesame oil
• 1/4 tsp Salt, fresh ground
• 1/8 tsp Black pepper, fresh ground
• 2 pcs Carrot, cut into matchsticks
• 2 pcs Red or orange bell pepper, sliced
• 1/2 pcs Lemon juice
• 3 clove Garlic, sliced thinly

Method

1. Sprinkle fish with lemon juice and freshly ground pepper.
2. Set wok pan or heavy pan over medium-high heat.
3. Add oil then once hot, stir-fry the carrots until done; set aside and keep warm,
4. Add asparagus and stir-fry until done. Set aside, keep warm.
5. Stir-fry the bell peppers. Set aside, keep warm, and if needed, add more oil.
6. Stir-fry the fish cubes until golden brown on all sides and fully cooked. Set aside, keep warm. Reduce heat to low.
7. Cook garlic until softened and add cooked garlic to the vegetables.
8. Toss vegetables with sesame oil and vinegar. Season with salt and freshly ground pepper to taste.
9. Season fish cubes with salt and freshly ground pepper. Serve fish together with the vegetables in a bowl or wide plate.