A bean recipe for every taste:
Sprinkle the thawed fish with lemon. In a plastic bag put the cornstarch form and then the fish cut into pieces. Close the bag and shake the whole well, but carefully so that the fish does not fall apart. Remove pieces and tap off excess cornstarch. Heat oil in a non-stick frying pan and brown the fish, deglaze with vegetable soup and soy sauce. Add the peppers and carrots cut into strips and cook gently for about 7 minutes, adding a little water if necessary. Season with sambal oelek. Simmer Ebly in salted water for ten minutes and then add to the vegetable form and heat with the drained bean sprouts for max 5 min. Parsley and chives chop and over the dish form.
Was just tasty and Ebly tastes not so bad.
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