Rockling and vegetable stir-fry
Rockling is great for stir-frying as it holds together really well. If it’s not available, use any other firm white fish fillet.
Serves: 4
Ingredients:
- 250 g rockling fillet, cut into bite-sized pieces
- 75 ml soy sauce
- 250 g tapioca flour
- 1 teaspoon chilli powder
- 250 ml vegetable oil
- 1 garlic clove, peeled and minced
- 100 g baby corn, cut in half lengthways
- 200 g gai lan (Chinese broccoli), chopped
- 3 garlic stems, cut into 1 cm lengths
- 1 large red chilli, seeded and sliced
- 2 spring onions (scallions), chopped
- 30 ml stir-fry paste
- 50 ml chicken stock or water
- 50 ml shao xing wine
- 175 g coriander leaves
- 1⁄2 lime
Method:
1. Combine fish and soy sauce in a bowl, then coat the fish in tapioca flour and chilli powder. Heat the oil in a wok or frypan until it’s smoking, add the fish and fry until golden brown.
2. Remove fish and drain on paper towels. Set aside until required.
3. Pour most of the oil out of the wok, leaving just enough to stir-fry. Add garlic clove, baby corn,
gai lan and garlic stems, continue to stir-fry for approximately 2 minutes.
4. Add the chilli, spring onions, stir-fry paste, stock and shao xing. Return fish to the pan, add half the
coriander and stir to combine. Transfer the mixture to a serving bowl and garnish with remaining coriander and lime.
Recipe courtesy of The Red Spice Road Cookbook, New Holland Publishers RRP $35.00 available from all good bookstores or online, www.newhollandpublishers.com.
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