If you’re after food in a hurry and happen to have a couple of fillets of white fish in the freezer then here’s something you can put together really fast (once you’ve defrosted the fish). It’s a combination of flavours that worked very well together, although I have to note that stir-frying fish like this without lots of sauce can give you a headache of pan cleaning the next morning if you don’t have a good non-stick pan.
Ingredients (serves 1-2):
2 white fish fillets, cut into chunks
2 tbsp oil
1 tbsp Chinese five-spice powder
1 tsp ground ginger
2 tsp fresh ginger root, finely chopped
2 onions, thinly sliced
1 medium green bell pepper, halved and then thinly sliced across the halves
2 handfuls broccoli florets, broken into very small floret pieces
- Heat the oil in a pan, add the root ginger and ginger and Chinese five-spice powders to the oil and fry gently until the aromas are being released.
- Keeping the heat high, add the onion, pepper and broccoli to the pan and stir-fry for 3-5 minutes. Make sure you keep everything moving about in the pan, coating the vegetables well with the oil and spices and letting them slowly start to soften. Add a little more oil if necessary to keep the contents of the pan from sticking and burning on the bottom.
- Once the broccoli is starting to soften very slightly (though this depends how small you managed to get it and also how crunchy you like your broccoli in your stir-fry), add a splash more oil if there is none clearly oiling the pan and add the fish.
- You will need to work quickly for only 2-3 minutes, keeping the fish moving at all times, coating it with the oil in the pan and doing your best to stop it sticking to the sides of the pan.
- As soon as the fish chunks are white and opaque, loosing that slightly see-through appearance that raw fish has, try breaking a piece up with the spatula to check they are well enough cooked through and then serve on warmed serving plates.