Chinese White Fish with Ginger and Spring onion

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Introduction[edit]

Chinese White Fish with Ginger and Spring Onion (and some garlic, and some chili). I found this dish off a BBC website, but the person who talks about it goes all crazy with loads of unnecessary fluff - this recipe is simple and extremely tasty. This recipe will give ingredients for two.

Ingredients[edit]

  • 300-400g white fish filets. Ideally something tougher like Seabass or Monkfish, but Cod or Haddock works, I used haddock.
  • 1 Fresh chili (Jalapeno, for example)
  • 2 gloves of garlic
  • 3/4" length of ginger
  • Handful of Cilantro/coriander
  • 3-4 spring onions

Preparation[edit]

  • Chop up the chillies, garlic and ginger into tiny bits.
  • Chop the tips and ends off the spring onions then slice thinly
  • Remove the skin from the fish if there is any, and cut into pieces 1-2" square. As we're cooking the fish may break up if you use cod/plaice/haddock/etc. so don't get cut up about that.
  • Heat up a wok with a bit of oil - add the fish, chillies, ginger and garlic. Cook for 8-10 minutes, turning gently.

Serve With[edit]

  • Microwaved Asparagus (bunch cut into 2-3" lengths, put into a bowl, add some butter and salt, cover and microwave 6 minutes)
  • Boiled Broccoli (2-3 florets per person boiled for 6 minutes)
  • Rice (stir in sesame oil and a couple of chopped up spring onions and/or chives)