Fish with ginger, wild garlic and peas

Take a pound of firm white fish (I used haddock) and cut into small fillets about 5 x 10 cm. Have to hand two dishes, one in which you have a beaten egg and another with some corn flour or potato flour.

Heat a wok and add some groundnut oil. When hot for frying, dust a couple of pieces of fish with the flour, then dip in the egg and fry like this in batches until crispy and golden (this wont take long) Drain on paper and then pile onto a platter.

Discard the oil and wipe the wok clean. Heat a little fresh oil and fry a tablespoon of grated ginger for a few seconds until fragrant. Then add 150ml of stock (I use marigold bouillon), a tablespoon of rice wine, half  a teaspoon of sea salt and a pinch of sugar. Bring to the boil, add half a cup of peas and simmer for half a minute. Now sprinkle over a teaspoon of sesame  oil. Take a tablespoon of corn flour which has been blended with two tablespoons of cold water and add this to the sauce. Stir well. When the sauce has thickened and  is less opaque stir in a handful of roughly chopped wild garlic leaves and take off the heat.

Pour the sauce over the fish and eat at once with some plain boiled Jasmin rice.

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