Sunday, August 10, 2008
Use your favorite fresh or frozen white fish fillets for this unusual stir-fry dish. Recipe serves 4.
1 1/3 cups long-grain white rice
2 cups boiling water
Salt to taste
2 bulbs fennel
5 ounces (155 g) frozen peas
1 large onion
2 spring onions
1 1/2 pound (750 g) skinned white fish fillets, thawed if frozen
Fresh lemon juice
2 tablespoons all-purpose (plain) flour
3 tablespoons sunflower or corn oil
2 tablespoons medium sherry
3 tablespoons soy sauce
Freshly ground pepper
1. Cook rice in boiling, salted water for 20 minutes. Keep pan tightly covered and heat moderate to prevent water boiling over.
2. While rice is cooking, cut fennel into thin strips. Tip peas on to plate. Peel and quarter onion and cut into thin slices. Trim spring onions and thinly slice.
3. Cut fish into 1 1/2 inch (3.5 cm) squares. Sprinkle with lemon juice and salt. Tip flour on to piece of non-stick baking paper. Add fish. Coat each piece thoroughly. Beat eggs in bowl until frothy. Add fish and stir until well-covered with egg. Drain on a plate.
4. Heat oil in wok until very hot, but not smoking. Add fish, piece by piece, and stir-fry until golden brown all over. Drain on rack or on absorbent kitchen paper.
5. Add onion slices to remaining oil in wok. Stir-fry for 3 minutes. Add fennel and peas and stir-fry for 5 minutes. Add spring onions and stir-fry for 1 minute.
6. Sprinkle stir-fried ingredients with sherry, soy sauce and pepper. Add salt to taste. Mix in rice, drained if necessary. Top with fried fish cubes. Reheat until hot. Stir carefully, taking care not to break up fish.