Any firm white fish such as halibut, haddock, monkfish or turbot can be used for this recipe – the firmer the fish, the easier it is to cook.

SERVES 3-4

450 g | 1 lb turbot fillet
sesame oil for frying
2 cloves of garlic, bruised
1 cm | ½ in piece of fresh root ginger, peeled and sliced
8-10 spring onions, shredded

For the sauce
½ teaspoon ground ginger
½ teaspoon caster sugar
1 tablespoon soy sauce
1 tablespoon dry sherry

For the marinade
1 tablespoon soy sauce mixed with 1 tablespoon dry sherry

1. Cut the fish fillets into strips 5 cm x 1 cm | 2 in x ½ in.
2. Add the fish to the marinade and leave it to stand for 30 minutes.
3. Mix all the ingredients for the sauce together and set aside.
4. Heat a sauté pan (preferably non-stick), add a little oil, and when hot add the garlic and ginger. Cook quickly until the garlic is lightly browned. Remove with a slotted spoon. Lower the heat and add the fish, in its marinade, and fry briefly. Pour in the sauce, stir and add the spring onions. Serve immediately.

Wine: SPICY DRY WHITE

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]