Crispy Fish and Vegetable Tempeh Stir-Fry

Ingredients

• •300 grams firm white fish fillets, cut into bite-sized pieces
• •200 grams tempeh, sliced into thin strips
• •1 tablespoon vegetable oil
• •1 red bell pepper, sliced
• •1 cup broccoli florets
• •2 cloves garlic, minced
• •1 tablespoon soy sauce (kosher)
• •1 tablespoon kecap manis (sweet soy sauce)
• •1 teaspoon ground turmeric
• •Salt and pepper to taste
• •2 green onions, sliced for garnish
• •1 tablespoon sesame seeds for garnish

Instructions

1. 1

   Heat vegetable oil in a large skillet over medium heat.

2. 2

   Add the fish pieces and cook until crispy and golden brown, about 4-5 minutes. Remove and set aside.

3. 3

   In the same skillet, add the sliced tempeh and cook until golden brown, about 3-4 minutes, then remove and set aside.

4. 4

   Add garlic and bell pepper to the skillet, and sauté for 2 minutes until fragrant.

5. 5

   Add broccoli florets and cook for another 3-4 minutes until tender-crisp.

6. 6

   Return the fish and tempeh to the skillet, add soy sauce and kecap manis, and stir well to combine.

7. 7

   Sprinkle with ground turmeric, salt, and pepper to taste, and cook for an additional 2 minutes.

8. 8

   Serve hot, garnished with green onions and sesame seeds.