Generous serving for 2 people, preheat the oven to 175°C
Ingredients
Fish
- 2 fillets of gurnard or salmon
Dressing
- Half a red chilli (long one)
- 2 cloves garlic
- 1 tablespoon Toasted Sesame oil
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon soy sauce
Stir fry Vegetables
- 1 tablespoon Toasted Sesame Oil
- Half a red chilli (long one)
- 2 cloves garlic
- 1 bunch of spring onions
- 1 medium carrot
- Fresh or tinned beansprouts
- Bamboo shoots and/or water chestnuts (tinned)
Dressing
- 1 tablespoon Toasted Sesame oil
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon soy sauce
On the side
- One pack of Tenderstem broccoli or 2 Pak Choi
Method
Marinade your fish
Take a bowl big enough to hold your fish. Add in half the chilli, finely chopped, 2 cloves of garlic squashed and finely chopped, 1 tablespoon each of sesame oil, rice vinegar and soy sauce. Add the fish and coat well. Leave to stand while you prepare the stir fry.
Put the fish on to cook
I cook Gurnard in the oven for about 20 minutes depending on the size of the fillet and salmon in a frying pan for 7-8 minutes turning once. Put all the marinade liquid in with the fish when cooking.
Get the broccoli or Pak Choi on
With a tender stem just put it in the steamer and steam for 4-5 minutes. I suggest you cut the Pan Choi lengthways into quarters and stem for about 4 minutes. You can leave them to stand if they are finished before the stir fry.
Now prepare your stir fry vegetables
Start by putting the sesame oil, chopped chilli and chopped garlic in the pan with finely chopped spring onions. Fry over medium heat for a minute or 2 while you slice the carrot as finely as you can into little orange circles!
Add the carrots to the pan and stir well for another minute.
Now add the bamboo shoots and/or chopped water chestnuts and stir again for a minute. Lastly, add in the beansprouts and toss until hot.
It sounds complicated, but I promise that once you’ve done it once it becomes pretty easy. And it’s worth it.
