Fish Stir-Fried with Leeks and Ginger

Name: Fish Stir-Fried with Leeks and Ginger
Yield: Serves 6
Ingredients: 4 leeks, trimmed and sliced thinly; About 1 inch/2.5 cm fresh ginger, peeled and grated or finely chopped; 1 pint/570 ml vegetable stock; 3 tbsp sunflower oil; 3 tbsp dark soy sauce; 2 tsp sesame oil; 2 lb/900 g firm-fleshed white fish, such as hake; cod will do, but it will fall into flakes as it cooks; 1 tsp cornflour; 2 lb/900 g firm-fleshed white fish, such as hake; cod will do, but it will fall into flakes as it cooks; 2 lb/900 g firm-fleshed white fish, such as hake; cod will do, but it will fall into flakes as it cooks; 1 clove of garlic, skinned and chopped finely

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Improbable as it may sound, this is an extremely popular dish not only with our own children but with any of their friends who like fish. Don’t be put off by the leeks and ginger – the heat of the ginger is so decreased in its cooking and its flavour goes so very well with that of the leeks, that they both complement the fish very well, if surprisingly so.

I like to serve this with plain boiled Basmati rice, into which I stir lots of chopped parsley.

Ingredients

Fish course
Pescatarian

Ingredients

Method