Fishy Fridge Bonanza
I don’t know if this recipe will inspire anyone to have a bash at it. I just want you to know that I made it – and it was really delicious. Himself and I both agree with that statement.
I was in NEED of some nutritious, fishy, vegetable lunch, so searched in the fridge for inspiration. (I also cleaned out the fridge while I was at it.)
- 2 frozen fish fillets, cut into 2 cm slices
- ½ bunch Chinese cabbage sliced (I used one with the dark green leaves, buck choi)
- 6 cherry tomatoes cut in half
- 1 green cucumber, halved lengthwise, seeds removed and sliced 1cm
- Half a capsicum sliced
- Garlic and ginger (1/2 tspn each)
- 1tspn light soya sauce
- 1 tbspn mint jelly
- 1 dstspn peanut oil
- Finely sliced spring onions to serve
- Slice fish and add ginger and garlic. Using peanut oil, gently stir fry fish for a minute, then add the prepared vegetables and continue to stir gently (some fish fillets break up easily, so you want to keep them looking respectable.) When everything is cooked, only a matter of minutes, add the mint jelly. Do a taste test and adjust, perhaps using fish sauce for extra saltiness.
- Serve on some boiled rice and sprinkle with the chopped spring onions.
- What you end up with is something of the flavours of a fish sweet and sour.
- PS. The mint jelly I used was a home-made variety that my friend Marge usually gives me for Christmas. I’m sure she’ll be happy that I’ve found another way to use it. She makes it using her home-grown mint and lime jelly as a setting agent. Very delicious, of course, with roast lamb.