I'm still using my veggies out the garden, I have carrot and courgette left and they have been my staples for the last couple of weeks. They are a delicious combination in all sorts of ways. This is a very simple noodle dish and healthy with the steamed fish. I used turbot as that's what I had in my freezer, but you could use any firm white fish you wanted.
Ginger-steamed fish with stir fried vegetables
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp Chinese rice wine
1 inch piece of ginger, peeled
2 firm white fish fillets
120g wheat noodles
1 tbsp oil
1 carrot, peeled and julienned
1 courgette, julienned
2 spring onions, thinly sliced
2 cloves garlic, crushed
2 tsp finely grated ginger
Mix together the soy, oyster and hoisin sauces and the Chinese rice wine in a bowl.
Crush the piece of ginger with the side of a large knife. Place the ginger in water in the bottom of a steamer pan and bring to the boil.
Place the fish in a lightly oiled steamer basket, place over boiling water, cover with a lid and steam for 10 mins
While the fish steams, cook the noodles.
Heat a wok or large frying pan over a high heat, add the oil and stir-fry the carrot for 3 mins. Add the courgette and stir fry for 3 mins. Add the spring onions, garlic and ginger and stir fry for a further minute. Add the sauce mixture and cook stirring continuously.
Lay the fish on top of the noodles and serve.