Advertisement
Easy
By Neil Perry
Published 2008
Again, this simple stir-fry works well with any firm-textured fish, and is really all about the wonderful fresh taste of the ingredients.
Mix together the egg white, cornflour, half the sea salt and the cod, and leave for 10 minutes.
Heat a wok until almost smoking. Add the vegetable oil and, when hot, remove the fish from the marinade and stir-fry in batches until golden brown, then remove from the wok. Reheat the wok and stir-fry the carrot, spring onions, ginger and garlic until fragrant. Deglaze the w