STIR-FRY FISH WITH CAPSICUM, GINGER AND PINENUTS (Serves 2-3)

Ingredients:

400g white meaty fish, cut into bite size pieces
2 tblspn mirin or dry sherry
½ tspn salt
3 tblspn vegetable oil
½ cut red capsicum, cut into small dice
½ cut greed capsicum, cut into small dice
1 tspn ginger, finely chopped
1 tblspn cornflour
½ cup pinenuts or cashews
½ cup spring onion, sliced

Method:

Combine mirin, ginger, salt and cornflour, mix well with fish.

Leave for 10 minutes. 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.

Cooking Tips & Alternatives:

If stir frying for larger number, stir fry fish in 2 or 3 batches to avoid stewing the fish.

Combine at the end to warm through.

Other species that can be used for this recipe:

Any firm meaty fish fillet including: Snapper, Emperor, Cod, Shark, Perch, Silver Cobbler.