Fillet of Gilthead with Young Onions and Shiitake Mushrooms

Finely chop the peeled ginger as well as the shallot. Slice the young onions, dice the seeded bell pepper and quarter the mushrooms. Heat olive oil in a wok. Add the young onions, mushrooms, bell bell pepper, shallots and ginger and sauté. Season with coriander. Mix chicken stock with oyster sauce and cornstarch and pour over vegetables. Season with salt and pepper and bring to the boil again. Meanwhile, season the gilthead fillets with salt and pepper. Heat some oil in a pan and fry the fillets quickly on both sides. Arrange the finished vegetables on plates and place the fish fillets on top.

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