Carp From the Wok with Oyster Mushrooms

Preparation (about half an hour):

Cut carp fillet into small pieces, rinse bean sprouts warm, drain well. Clean fennel, peppers, oyster mushrooms and spring onions and cut into strips. Remove peel from carrots, cut into sticks. Remove ginger from peel and cut into leaves. Clean chili, cut into rolls. Finish crab bread in hot canola oil, keep warm.

Heat wok with peanut oil. Fry vegetables and mushroom strips well*, shape vegetables to edges, stir-fry fish in center. Add bean sprouts, ginger and chili, mix everything together, extinguish with lime juice and soy sauce, fill up with oyster sauce, season with sea salt and pepper. Arrange in deep plates, garnish all around with crab bread.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe).

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