Friday, 4 June 2010

Turbot with Spring Onions and Ginger Sauce

I've had a very busy and exhausting day! But I have nearly got my exhibition up. There are just a few little loose ends to tie up, but I hope that it should all be ready for Monday and I'm really happy with it. It looks really good. I've also found another turbot recipe! Its taken me a little while but I found another one in my cookbooks. This one came from Leiths Cookery Bible and is Chinese in style. It was really easy and quick to prepare and very very tasty. I added some veg to the stir fry, which made the meal more nutritious.

Turbot with Spring Onions and Ginger Sauce (adapted from Leiths Cookery Bible)
(Serves 3-4)

450g turbot fillet
2 cloves garlic, chopped
1cm fresh root ginger, peeled and sliced
8-10 spring onions, shredded

For the marinade
1 tbsp soy sauce mixed with 1 tbsp sake

For the sauce
1/2 tsp ground ginger
1/2 tsp caster sugar
1 tbsp soy sauce
1 tbsp dry sherry

Cut the fish fillets into strips 5cm x 1cm.

Add the fish to the marinade and leave it to stand for 30 mins.

Mix all the ingredients for the sauce together and set aside.

Heat a saute pan, add a little oil and when hot add the garlic, cook for a minute or so. Lower the heat and add the fish, in its marinade and fry briefly. Pour in the sauce, stir and add the spring onions. Serve immediately with rice.

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