1. cut the fish fillets into strips and these into 4cm long pieces. Sprinkle fish pieces with juice of one lemon, season with salt and 5-spice powder.
2. clean leeks, cut in half lengthwise, rinse. Blanch in vegetable soup in wok for 5 minutes, remove and drain.
Wrap one piece of salmon and one piece of pollock with leeks, season with fresh thyme and white pepper and place in steamer basket. Steam the fish rolls over the vegetable soup in the wok for 20 to 25 min. Serve with a ginger-chive sauce.
Tip: Stock up on high-quality spices – it pays off!
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