Grilled Char with an Asian Sweet and Sour Stir-fry

Name: Grilled Char with an Asian Sweet and Sour Stir-fry
Yield: Serves 2
Cuisine: Norway
Ingredients: bunch of fresh chives; a good splash of rice wine or dry sherry; soy sauce, to taste; 3 slices of pineapple (fresh is best), cut into chunks; a good splash of rice wine or dry sherry; 3 spring onions, trimmed and sliced; 4 tomatoes, skinned, deseeded and sliced into strips; 1 small cucumber, peeled, halved lengthways, deseeded and sliced into strips; 2 red chillies, deseeded and sliced; 50 g (2 oz) fresh root ginger, peeled and finely sliced; 2 garlic cloves, finely sliced; 6 tablespoons sesame or stir-fry oil (a seasoned oil that tastes exceptionally good); 1 red pepper, deseeded and sliced into thin strips; salt and freshly ground black pepper; salt and freshly ground black pepper; 6 tablespoons sesame or stir-fry oil (a seasoned oil that tastes exceptionally good); 6 tablespoons sesame or stir-fry oil (a seasoned oil that tastes exceptionally good); 2 char or trout, bream, bass, etc. (weighing about 400 g/14 oz each), cleaned; 2 char or trout, bream, bass, etc. (weighing about 400 g/14 oz each), cleaned; 2 char or trout, bream, bass, etc. (weighing about 400 g/14 oz each), cleaned; 2 char or trout, bream, bass, etc. (weighing about 400 g/14 oz each), cleaned

Preparation info

Serves
2

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Ingredients

2 char or trout, bream, bass, etc. (weighing about 400 g/14 oz each)

Europe
Norway
Norwegian
Fish course
Pescatarian
Nordic
Winter

Method

Brush the fish on both sides with some of the oil, and season with salt and black pepper. Cook on the barbecue over hot coals, or grill them until the flesh is opaque - about 3 minutes on each side.

While they are cooking, stir-fry the vegetables. Heat the rest of the oil in a wok or large frying-pan. Add the red pepper and stir-fry it for 1 minute, then add the ginger and garlic. Stir