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Stir frying fish
Prepare and dice the fish ready to cook; you should choose a firm fish such as monkfish tail or king prawns. Shellfish such as clams, cockles and mussels bring a taste of the sea to any stir fry dish.
Prepare and chop your choice of vegetables into medium sized chunks; garlic, carrots, onions, pak choi and red peppers are all favourites.
Heat a wok or large heavy frying pan with deep sides; when hot add a good quality oil and fry the vegetables, stirring occasionally making sure they are still crisp. Add the fish and shellfish, cover with a lid and leave to cook for a couple of minutes.
Add any sauces or any flavouring you enjoy, blend together with the fried vegetables, taking care with the fish and seafood.
Season to taste with Cornish sea salt and soy sauce if required, serve piping hot.
- Allow the following amounts
- 180 - 200 grams white fish fillets
Publication Date: January 28, 2015.