Satisfying eats from a wok – and on the table in 20 minutes or less
Thai coconut haddock ‘curry’
More like a chunky, brothy stew than a curry, this is delicious and full of goodness.
✱ 250g haddock loins, skinned, deboned and sliced into 2.5x5cm chunks
✱ 1tsp Thai red curry paste
✱ 1tbsp cornflour
✱ 2tbsp rapeseed oil
✱ 2 baby shallots, sliced, or 1 small red onion, diced
✱ 1 lemongrass, any tough outer leaf discarded, sliced into 5cm chunks
✱ 2tbsp Thai red curry paste
✱ 200ml coconut milk
✱ 100ml vegetable stock
✱ 100g sugar snap peas or mangetout
✱ 1tbsp low-sodium light soy sauce or fish sauce
✱ 1tbsp cornflour, blended with 2tbsp cold water
✱Fresh coriander or Thai basil leaves
✱ 1 red chilli, sliced, to garnish
✱Jasmine rice, to serve
1 Put the haddock in a bowl with a pinch of salt, ground white or black pepper, the Thai red curry paste and 1tbsp water to loosen. Dust with the cornflour then set aside to marinate.
2 Heat a wok over a medium heat until slightly smoking. Add 1tbsp of the rapeseed oil and give it a swirl. Add the shallots or red onion, plus the lemongrass, and stir-fry for a few seconds to release the aroma. Add the Thai red curry paste, stirring to distribute it around the wok. Add the remaining 1tbsp rapeseed oil and the marinated haddock. Let the pieces sear for a few seconds, then pour 1tbsp cold water around the edge to help create some steam and prevent the fish from sticking to the pan.
3 Add the coconut milk and stock, then the sugar snap peas or mangetout, and cook for 30 seconds to soften the veggies.
4 Bring to a boil and cook for a further
4-5 mins, until the fish has turned opaque white.
5 Season with light soy sauce or fish sauce, then add the cornflour slurry to thicken the sauce. Garnish with coriander or Thai basil leaves, and chilli, and serve with jasmine rice.
508 cals, 33g fat, 16g sat fat, 23g carbs
Everything chop suey
This is the epitome of chop suey – everything that you need for a fridge clear-out!
✱ 1tbsp rapeseed oil
✱ 1 garlic clove, crushed and finely chopped
✱ 1 red chilli, deseeded and finely chopped
✱ ¼ red onion, sliced
✱ 100g mini chicken fillets, sliced into strips
✱ 1tbsp Shaohsing rice wine or dry sherry
✱ 2-3 raw or cooked tiger prawns, shelled, deveined and sliced in half down the middle
✱ 30g bacon lardons, finely diced
✱ 1tsp dark soy sauce
✱ 6 canned water chestnuts or 10 canned bamboo shoots, drained
✱ 1 small handful bean sprouts
✱ 1tbsp oyster sauce
✱ ¼tsp chilli bean sauce
✱ 1tbsp low-sodium light soy sauce
✱ 2 spring onions, trimmed and sliced on th
