Fish recipe…

Last night’s experiment. Tasty. I found the basic recipe on the Internet and tweaked it for my tastes.

Stir-Fried Fish and Vegetables

500 g white boneless fish fillets (I used frozen hake) cut into chunky strips

Marinade:
1 Tbs dry sherry/rice wine
1/4 tsp sesame oil
1 egg white
1 – 2 tsp corn starch/potato flour
Mix all ingredients and let fish marinate for about 15 minutes or more

Sauce:
1/2 cup fish/vegetable stock
1 Tbs pad thai sauce
1/2 tsp soy sauce
1 tsp corn starch/potato flour
1 Tbs water

 
Combine stock, pad thai and soy sauce in bowl and set aside
Combine flour and water in small bowl and set aside

Stir-fry:

 
Fish
Heat 2 Tbs grapeseed oil to wok and stir-fry the fish strips. Remove to a bowl/plate.

Vegetables
2 Tbs grapeseed oil
1/2 red onion sliced thinly
2 garlic cloves minced
Chunk of ginger grated or slivered as you like it

Choice of:
Snow Peas
Spring onion/green onion
Celery
Green, red, yellow peppers
Mushrooms
Bean sprouts
Fine green beans
Bok Choy
Anything vegetable you fancy

(I used snow peas, spring onions, celery, yellow pepper and fine green beans. I also added cooked and chopped baby potatoes with skins.)

Heat oil in the wok and add the onions, garlic and ginger until the onions are lightly browned and then add the vegetables of choice and stir-fry.

 
Do not overcook the vegetables. Cook until still slightly crunchy.
Add sauce and bring it to a light boil and then add the flour and water and stir until thickened.
Add the fish to the wok and gently mix everything together.

It was delicious. Even darling enjoyed it and he is not a vegetable fan, but I had chopped the veggies quite small so that he wouldn’t notice them too much. Next time I would add a touch more soy sauce.

Make up your own mix and enjoy.