Marinated ling and prawn stir-fry
This tasty stir-fry makes a great change from fried fish.
If you don’t have a wok, a frypan (preferably fairly deep to allow tossing) can be used.
This recipe serves four.
Ingredients
2 teaspoons sesame oil.
2 garlic cloves, crushed.
3 cm piece of ginger, peeled and finely grated.
1 long red chilli, deseeded and finely chopped.
1 tablespoon vegetable oil.
500 grams Ling fillets, cut into cubes.
12 King prawns, peeled and de-veined.
1 red onion, cut into thin wedges.
1 red capsicum, de-seeded and cut into strips.
2 tablespoons soy sauce.
Steamed rice to serve.
1 tablespoon sesame seeds, toasted.
Method
Combine the sesame oil, garlic, ginger, chilli and 3 tablespoons vegetable oil in a glass bowl. Add the ling fillets cubed and prawns, then toss until well combined.
Cover and marinate in the fridge for 30 minutes.
Heat a wok on medium heat, add remaining 1 tablespoon vegetable oil. Add onion and capsicum.
Using a spatula, toss vegetables in the wok until tender.
Add the fish and prawns and toss for a further 3 minutes or until just cooked.
Pour over the soy sauce and remaining marinade and toss to combine.
Divide the steamed rice among the bowls, top with the stir-fry, then sprinkle with sesame seeds and serve.