CHINESE New Year celebrations continue until the end of February, so to stay in theme here are two really healthy Chinese stir fries!
Steaming fish is very healthy, and the steam vapours preserve the taste.
For this dish, you will need four thick white fish fillets (about 150g each) with the skin still on. Cod or sole are perfect; 1 tsp sea salt; a thumb size piece of fresh ginger, finely shredded; 1 tbsp grated orange zest; 1 tbsp grated lemon zest; two spring onions, halved through the middle and finely shredded; 2 tbsp light soy sauce; small handful of fresh basil leaves, shredded; 1 tbsp peanut or groundnut oil; 1 tbsp olive oil. Serves four.
Pat the fish fillets dry with kitchen paper and rub with salt. Put them on a heatproof plate and scatter evenly with the ginger, orange and lemon zests.
If you don’t happen to have a Chinese bamboo steamer, put a rack or heatproof bowl upside down into a deep pan that has a tight fitting lid.
Fill with 5cm of water, place over a high heat and bring to the boil. Reduce the heat slightly and put the fish (still on the plate) on the Chinese steamer or rack.
Cover the pan tightly and let steam for about five minutes or until just cooked. The fish will turn opaque and flake slightly and will remain very moist.
Take the plate off the heat and drain any liquid that may have accumulated. Scatter the spring onions over, then drizzle with the soy sauce and sprinkle over the basil.
Heat the two oils in a small saucepan until just smoking, pour them over the fish and serve at once.
This recipe for Stir fried cucumbers and courgettes also serves four.
It is a very simple stir fry and perfect for the steamed fish.
You will need two cucumbers; two large courgettes, halved lengthways; 2 ½ tsp salt; 2 tbsp groundnut oil; four garlic cloves, coarsely chopped; thumb size piece fresh ginger, finely chopped; ½ tsp Chinese five spice; 2 tsp sugar; 2 tsp hot chilli sauce; 2 tbsp vegetable oyster sauce; 2 tsp sesame oil.
Peel the cucumbers and slice in half lengthways, then using a teaspoon remove and discard all seeds. Cut the cucumber and courgette halves into chunks of about 2.5cm.
Put them into a large colander, sprinkle with two teaspoons salt and mix well. Set aside over the sink for 20 minutes, to extract the liquid from the vegetables. Rinse the cucumber and courgette well in water, then pat them dry with kitchen paper.
Heat a wok or large frying pan over a high heat and when hot add the groundnut oil. When it is very hot and slightly smoking add the remaining ½ tsp salt, the garlic, ginger and Chinese five spice, and stir fry for about 20 seconds.
Add the vegetables to the pan and continue to stir fry over a high heat for about five minutes, or until the vegetables are just cooked. Stir in the sugar, chilli sauce and oyster sauce and continue to cook for a further two minutes. Add the sesame oil, toss well and serve with the steamed fish.