Stir-Fried Seeds and Vegetables
oriental main fish
The original recipe uses a specific collection of seeds, with carrot, courgette, oyster mushrooms and watercress as the vegetables.
Since we had a pack of Stir-Fry Ingredients, and a bag of mixed seeds, I just used those.
The original also uses black bean sauce and rice vinegar, but since we didn't have them I substituted.
2 Tblsps groundnut oil
2 teaspoons bruised fennel seeds
6 Tblsps mixed seeds
Thin slices of fresh coconut flesh
Garlic cloves, finely sliced
1" ginger, finely chopped
stir-fry vegetables, sliced
tomato chunks
mango chunks
basil leaves
3 Tbsps soy sauce
1 Tbsp muscovado sugar
2 Tbsps white wine vinegar
1 Tbsp fish sauce
Chunks of cod fillets
1cm slices mango
Lightly crush the fennel seeds with a pestle and mortar, fry the fennel seeds in the oil until aroma is released,
add the seeds and toss over a medium heat for a couple of minutes, add thin slices of coconut,
then add the garlic and giner and continue to stir-fry until the ginger is aromatic and the garlic is golden.
Don't burn the garlic!
Add the vegetables and stir-fry over a medium heat for 5 minutes until crisp-tender and golden at the edges.
Add a handful of torn basil leaves, tomato pieces and some of the mango to the vegetables and toss over the heat for 1 minute,
add the sauce and stir-fry for 1-2 minutes until combined and hot.
Mix the sauce ingredients with some shredded basil leaves
Flash-fry the fish:
Heat a little oil until smoking, add the fennel seeds then the cod chunks.
Turn until seared all over.
Remove the fish and fry the remaining mango slices so that they are a little browned on each side.
To serve, pile up the stir-fry, lay on a slice of fried mango, then top with chunks of seared fish.