Turbot , spring onion, ginger, courgettes and bean sprouts , with a salad of carrots , radish and sesame seeds.

Turbot , spring onion, ginger, courgettes and bean sprouts , with  a salad of carrots , radish and sesame seeds.

Ingredients :

2 Turbot portions filleted and skinned.

1tsp olive oil

10 Sping onions – cut in half and then half again

1″ fresh ginger peeled and finely chopped

1 Courgette – finely sliced

150g beansprouts

1tsp coconut oil

1 Carrot – grated or sliced finely

4 radishes – grated or sliced finely

1tblsp seasme seeds

1tsp seasme oil

Method:

  1. Heat up a wok and a pan til very hot.
  2. Put the spring onions and ginger in the wok with 1tsp coconut oil cook for a minute or so untilthe spring onions are slightly soft.
  3. Add the courgettes and cook for a few minutes until soft.
  4. Add the bean sprouts and keep moving them round the wok. ( tossing or stirring )
  5. brush the turbot with the olive oil and season with salt and pepper, place in the pan, do not move and cook unitl about 75% cooked through , gently turn them over.
  6. Mix the Carrot, radishes , seasme oil toegtehr and season with salt and pepper, put this on the plate.
  7. Put the stir fry vegetable on the plate and top with the fish.
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