Chilli bean cod
A tasty supper with an exotic mushroom stir-fry accompaniment.
Prep time: 5 minutes
Cook in: 6 minutes
This is a very tasty supper that can be made in minutes and is great served with the stir-fry. Do buy cod from a sustainable source.
2 x 225g/8oz cod fillets, skin on
2 tablespoons chilli bean paste
2 teaspoons freshly grated root ginger
2 tablespoons groundnut oil
1 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon light soy sauce
sea salt and ground white pepper
a few sprigs of fresh coriander, finely chopped, to garnish
2 lemon wedges and garlic pak choy exotic mushroom stir-fry to serve
• Rinse the fish in cold running water and pat dry with absorbent kitchen paper. Place the fish in a shallow bowl, add the chilli bean paste and rub well into the flesh of the fish, then add the ginger and massage well in.
• Heat a griddle pan on a high heat and add the groundnut oil. When the oil starts to smoke, place the fish on the griddle, skin side down. Using your fingers, press down onto the fish for 30 seconds to prevent it from curling upwards, then cook for 2 minutes. As the flesh turns from translucent to opaque, pour the rice wine or sherry over the fillets. Cook for a further 3–4 minutes until the flesh of the fish has turned opaque and is quite firm to the touch.
• Season with the soy sauce and salt and pepper to taste. Garnish with chopped coriander and serve with a wedge of lemon and the stir-fry.
Garlic pak choy and exotic mushroom stir-fry
Prep time: 5 minutes, cook in: 5 minutes
This is a simple, quick accompaniment that would complement most savoury dishes. I love using the combination of exotic mushrooms, with their differing subtle earthly flavours. Not only are mushrooms easy to cook, they’re also incredibly healthy and full of antioxidants.
1 tablespoon groundnut oil
3 garlic cloves, finely chopped
1 medium red chilli, deseeded and finely chopped
200g/7oz pak choy, washed, leaves and stems separated, then sliced
200g/7oz mixed exotic oriental mushrooms (oyster mushrooms, fresh shiitake, and so on)
A few pinches of salt
• Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic and chilli and stir-fry for a few seconds. Then add the stems of pak choy and stir-fry for 2 minutes. Add a small dash of water to help create some steam in the cooking process.
• Add the leaves of the pak choy and the mushrooms and stir-fry for 1-2 minutes, then season with a few generous pinches of salt and serve.