A bit of a wander over the other side of town saw us in a position to visit a different fish monger and perhaps try out something new. In the end, Andy was sent off with purchasing orders and came back with ling. Ling falls into the Sustainable Seafood ‘think’ category because it is often trawl fished which can create stock management problems and significant bycatch. Sadly, there’s no legislation that means this kind of information is displayed at point of purchase so the poor consumer either stands at the counter entranced by his or her phone, or gets home to find that a wiser choice could have been made.
I wasn’t too sure what to do with ling so google came to our aid and we decided we had enough in the cupboard to muddle together something similar to this Korean fish stir fry.
The final dish got top marks for a quick, easy and delicious mid-week dinner. Unfortunately, in this case, it received the thumbs down from the toddler. Despite his initial enthusiasm for ‘spicy fish stir fry’ (which he shouted over and over again) this waned dramatically when faced with the dish. I suspect this was because he was actually full, rather than a reflection of Andy’s cooking!
Don’t skimp on the sesame seeds and don’t wander off while you’re toasting them. They turn from golden brown to burnt within a heart beat.
We actually served this on top of a mix of brown rice and quinoa which worked very well. The rice and quinoa was very filling and a great carrier for the flavour of the stir fry.
- ~ 500g ling fillets (any firm white fish will do)
- 2 cloves garlic, crushed
- ½ tsp chilli powder (or to taste)
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp lightly toasted sesame seeds
- 2 tsp sesame oil
- neutral oil
- 1 small-medium onion, finely sliced
- ½ red capsicum
- lightly steamed broccoli and carrot
- fresh coriander as garnish
- Mix together the marinade ingredients. Cut the fish into bite size chunks and cover with the marinade. Leave for about half an hour.
- There is not a ton of marinade so don't expect the fish to be swimming in it.
- Heat the oil in a wok and stir fry the onion. Add the fish. When the fish is cooked, add the vegetables and cook for a minute or two more to ensure they are warmed through.
- Serve on rice or noodles, and garnish with the coriander.