Stir-Fried Fish and Spinach

Preparation Time: 25 Minutes
Cooking Time: 10 Minutes

This is a luscious but simple combination that really works. Not only is it quick to cook but it makes a fabulous main course for an impromptu dinner party.


  • 450g (1 lb) boneless, firm white fish fillets, such as cod, halibut or sea bass, skinned and divided into 4 equal pieces
  • 2 teaspoons salt
  • 675g (1½ lb) fresh spinach
  • 4 tablespoons groundnut (peanut) oil
  • 2 tablespoons coarsely chopped garlic
  • 1 teaspoon caster sugar
  • 2 teaspoons sesame oil


  1. Pat the fish dry with kitchen paper. Cut into strips 2.5 cm(1 in) wide. Lay in a dish and sprinkle evenly with the salt. Refrigerate for 20 Minutes.
  2. Wash the spinach thoroughly in at least two changes of water. Drain thoroughly in a colander. Remove all the stems, retaining just the leaves. P
  3. Heat a wok over high heat until it is hot. Add 3 tablespoons of the groundnut oil, and when it is very hot and slightly smoking, turn the heat down to medium and add the fish strips. Let them pan-fry undisturbed for about 2 Minutes. Then gently turn them over to brown on the other side for about 2 Minutes. Take care not to break them up. Remove with a fish slice and drain on kitchen paper.
  4. Reheat the wok over high heat and add the remaining groundnut oil. Add the garlic and a little salt, and stir-fry for 20 seconds to brown. Now add the spinach, one half at a time. Stir-fry for about 2 Minutes to coat the spinach leaves thoroughly with the oil, garlic and salt.
  5. When the spinach has wilted to about one-third of its original size, add the sugar and continue to stir-fry for another 2 Minutes.
  6. Return the fish to the wok, and gently combine with the spinach for about 1 minute. Then add the sesame oil and give the mixture a good stir.
  7. Using a slotted spoon or fish slice, turn onto a warm serving platter and serve at once.

P Can be prepared ahead: cover the fish and refrigerate for up to 2 hours; cover the spinach and refrigerate for up to 6 hours.