Serves: 4
Ingredients:
4 portions of cod fillet, approximately 160g each
1 packet mange tout
1 packet oyster mushrooms, torn into thick strips
1 sweet potato, peeled and cut into thin chips (it's really important these are cut thinly as it will affect overall cooking time)
1 large piece of ginger, peeled and cut into thin strips
3 cloves of garlic, peeled and thinly sliced
4 tbsp olive oil
2 tbsp dark soy sauce
4 tbsp water
Salt and pepper
Method:
- Brush a roasting tray with a tiny bit of olive oil and place the fish on top.
- Season and sprinkle some of the garlic and ginger on top. Drizzle the soy sauce over the fish and pour the water around.
- Cover with tinfoil and seal really tightly around the edges.
- Preheat the oven to 180 degrees.
- When heated, place the fish in the oven for 5 minutes.
- Heat a wok with the remaining olive oil. When it starts to smoke add the ginger followed by the garlic. Then straight away add the sweet potato.
- At this point add a splash of water - just to help the sweet potato cook.
- After 3 minutes add the mange tout and mushrooms along with another splash of water.
- Keep turning the vegetables for another 2 minutes, then finally season.
- The sweet potatoes should still be a little crisp but not mushy.
- Divide the vegetables between 4 plates, place the fish on top and drizzle over the juices.
