Lemon fried fish with mushrooms & mangetout
- Serves: 3
- Complexity: medium
- 375 g (12 oz) monkfish tails, skinned, boned and cut into bite-sized pieces
- 2 tablespoons sunflower oil
- 2 tablespoons sesame oil
- 250 g (8 oz) oyster mushrooms, sliced
- 250 g (8 oz) mangetout, topped and tailed
- flat leaf parsley sprigs, to garnish
- 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
- 1 garlic clove, crushed
- 3 tablespoons soy sauce
- finely grated rind and juice of 1 large lemon
- 1/2 teaspoon five-spice powder
1. To make the marinade, place the chopped ginger and crushed garlic in a shallow dish with the soy sauce, lemon rind, lemon juice and five-spice powder and combine well.
2. Add the pieces of monkfish to the dish and turn to coat thoroughly in the marinade. Cover the dish and leave to marinate for about 30 minutes, turning the fish over occasionally.
3. Heat a wok or large frying pan until hot. Add 1 tablespoon each of the sunflower and sesame oil and heat over a moderate heat until hot. Add the sliced mushrooms and prepared mangetout and stir-fry for 3-4 minutes. Tip the contents of the wok or frying pan into a bowl and set aside.
4. Return the wok or frying pan to the heat, add the remaining sunflower and sesame oil and heat until hot. With a slotted spoon, lift the monkfish out of the marinade and place carefully in the pan.
5. Stir-fry the fish pieces for 5 minutes, then return the mushrooms and mangetout to the wok or frying pan with their juices and pour in the marinade.
6. Increase the heat to high and gently toss until all the ingredients are combined and piping hot. Serve at once, garnished with sprigs of flat leaf parsley.