Fish Nuggets "Chinatown"

Mix flour, cornstarch, baking powder and 1/2 tsp salt well in a bowl.

Add mineral water and milk and whisk everything into a smooth, thick batter. Chill the batter.

Trim, wash and cut the peppers into strips. Peel and finely dice the onion. Wash and finely chop the parsley.

Cook the rice in boiling salted water for about 15 minutes.

Heat about 1 liter of oil in a tall pot to 175 °C (347 °F).

Heat 2 tbsp oil in a pan. Sear the peppers and onion for about 5 minutes. Stir in the sweet-and-sour Asian sauce, soy sauce and 100 ml water, bring to a boil and simmer over low heat for 5–8 minutes.

Rinse the pollock, pat dry and cut into cubes. Season with a little salt and pepper.

Dip the fish cubes, in batches, into the cold batter and fry in the hot oil for about 5 minutes until golden brown.

Lift the fish nuggets out with a slotted spoon and let them drain on kitchen paper.

Season the pepper mixture with salt and pepper. Drain the rice. Arrange everything together and garnish with parsley.