Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Sesame oil |
| 1 \N | Clove garlic; crushed |
| 1 tablespoon | Freshly chopped ginger |
| ¼ teaspoon | Chinese 5-spice |
| 500 grams | Fresh cod fillets; skinned and cut |
| \N \N | ; into 5cm (2inch) |
| \N \N | ; pieces (1lb) |
| 1 small | Red pepper; de-seeded and |
| \N \N | ; 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.