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400g white meaty fish, cut into bite size pieces
2 tblspn mirin or dry sherry
1 tspn ginger, finely chopped
1/2 tspn salt
1 tblspn cornflour
3 tblspn vegetable oil
1/2 cup pinenuts or cashews (optional)
1/2 cup red capsicum, cut into small dice
1/2 cup spring onion, sliced
1/2 cup green capsicum, cut into small dice
Method
Combine mirin, ginger, salt and cornflour, mix well with fish.
Leave for 10 mins.
Heat oil in wok. Fry pinenuts until golden brown. Remove and set aside.
Stir fry spring onions and capsicum over high heat until just softened.
Remove with slotted spoon. Set aside.
Add fish to wok and stir fry until white. Return vegetables. Mix well.
Pile on plate and sprinkle with pinenuts or cashews.
Serve with rice.
Serves 2-3
Cooking Tips and Alternatives
If stir frying for larger numbers, stir fry fish in 2 or 3 batches to avoid stewing the fish. Combine at the end to warm through.
Species that can be used for this recipe:
Any firm meaty fish fillet including: Snapper, Emperor, Cod, Shark, Perch, Silver Cobbler.
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