Fish and Shellfish Recipes - Hoki Sitr-fry Recipe

Ingredients

• 675g/1 1/2lb hoki fillet, skinned pinch of five-spice powder

• 2 carrots

• 115g/4oz/1 cup small mangetouts (snow peas)

• 115g/4oz/1 asparagus spears

• 4 spring onions (scallions)

• 45ml/3 tbsp groundnut (peanut) oil

• 2.5cm/1 in piece fresh root ginger, peeled and cut into thin slivers

• 2 garlic cloves, finely chopped

• 300g/1 1/2 cups bean sprouts

• 8-/2 small baby corn cobs

• 15-30ml/1-2 tbsp light soy sauce

• salt and ground black pepper

Serves 4-6

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Method:

1. Cut the hoki into finger-size strips and season with salt, pepper and five-spice powder. Cut the carrots diagonally into slices as thin as the mangetouts. Trim the mangetouts.

2. Trim the asparagus spears and cut in half crossways. Trim the spring onions and cut them diagonally into 2cm/3/4 in pieces, keeping the white and green parts separate. Set aside.

3. Heat a wok. then pour in the oil. As soon as it is hot. add the ginger and garlic. Stir-fry for 1 minute, then add the white parts of the spring onions and cook for 1 minute more.

4. Add the hoki strips and stir-fry for 2-3 minutes, until all the pieces of fish are opaque. Add the bean sprouts and toss them around to coat them in the oil, then put in the carrots, mangetouts, asparagus and corn.

5. Continue to stir-fry for 3-4 minutes, by which time the fish should be cooked, but all the vegetables will still be crunchy.

6. Add soy sauce to taste, toss everything quickly together, then stir in the green parts of the spring onions. Serve immediately.

Note: Any firm white fish, such as monkfish, hake or cod, can be used for this attractive stir-fry. You can vary the vegetables according to what is available, but try to include at least three different colors.