Lemon and Ginger fish stir fry

So this this one of those meals that you think is so healthy it’ll taste bland, but boy are you wrong!

To start, pre heat the oven to 180 degrees.

Drizzle sesame oil into a roasting tray, and sprinkle a good amount of Chinese five spice in there with some salt. Lay in a couple of fresh cod fillets, and rub them good and proper in the mixture. Pop the fish in the oven for about 15 mins.

Meanwhile, slice a peeled garlic clove, a half thumb sized price of ginger, and a red chilli. Then, trim the ends of about 100g each of asparagus and tender stem broccoli. Slice up the stalks, keeping the spears/ends in tact. Slice up about four spring onions and half a packet of baby corn lengthways.

Whack a wok on a high heat. Drizzle generously with Mr Hughes Lemon and Ginger infused rapeseed oil. First throw in the garlic, chilli and ginger and stir fry for a minute.

Next, add the rest of the veg and toss regularly for a couple of minutes.

Throw in a nest of wok ready noodles, or two if you’re extra hungry. Add another drizzle of Mr Hughes Lemon and Ginger infused rapeseed oil as well as a splash of balsamic vinegar. Keep stirring for a couple more minutes.

Once ready, divide between two dish and serve the fish on top.

Season with soy sauce and finish with a good squeeze of lime.



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