Yield: 4 servings
|2 tablespoons||Sesame oil|
|1||Clove garlic; crushed|
|1 tablespoon||Freshly chopped ginger|
|¼ teaspoon||Chinese 5-spice|
|500 grams||Fresh cod fillets; skinned and cut|
|; into 5cm (2inch)|
|; pieces (1lb)|
|1 small||Red pepper; de-seeded and|
|; thinly sliced|
|1 bunch||Salad onions; diagonally sliced|
|125 grams||Beansprouts; (4oz)|
|2 tablespoons||Sesame seeds|
|2 tablespoons||Light soy sauce|
1. Heat the oil in a large frying pan or wok. Add the garlic, ginger, 5-spice and cod. Cook the cod for 3-4 minutes each side, over a moderate heat then remove from the pan and keep warm.
2. Add the pepper, onions, beansprouts, half the sesame seeds and the soy sauce. Cook for 5 minutes, stirring occasionally. Transfer to a warmed serving dish, arrange the cod on top and sprinkle over the remaining sesame seeds.
3. Serve immediately with egg noodles or Thai fragrant rice.
Converted by MC_Buster.
NOTES : A quickly cooked spicy fish dish with colourful vegetables, using Chinese flavourings. You could use any white fish for this recipe.
Converted by MM_Buster v2.0l.