About this recipe:Firm, meaty white fish, such as halibut, are perfect for pan-frying as they keep their shape well and don't break up easily. Serve on a bed of tender-crisp vegetables and top with Parma ham, all cooked in the same pan. Some nice crusty bread would complete the meal.
2 tbsp vegetable oil
4 pieces skinless halibut fillet, about 150g each
4 slices Parma ham, about 60g in total
2 garlic cloves, crushed
2.5cm piece fresh root ginger, peeled and finely shredded
1 red chilli, deseeded and finely diced
6 spring onions, sliced diagonally
200g mange-tout, halved diagonally
300g shelled young broad beans
200g small pak choi, sliced lengthways
1 tbsp dark soy sauce
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Method Prep:15min › Cook:20min › Ready in:35min
Heat half the oil in a wide, heavy-based frying pan until very hot, then add the fish pieces. Fry for 3–4 minutes until lightly browned underneath. Turn the fish over, reduce the heat to moderate and cook for a further 4–5 minutes until the fish is firm and cooked through. Remove from the pan and keep warm.
Add the Parma ham to the pan and fry on a fairly high heat for 1 minute on each side until golden and crisp. Remove and keep warm.
Add the remaining oil to the pan and stir-fry the garlic, ginger and chilli for about 30 seconds, without browning. Add the spring onions, mange-tout and beans and stir-fry for 3–4 minutes. Stir in the pak choi and stir-fry for about 2 minutes until the leaves are wilted.
Pile the vegetables onto warmed serving plates, place the fish on top and add a crisp piece of ham. Drizzle with the soy sauce and serve immediately.
Other firm, meaty fish such as hake or monkfish can be used for this recipe. If you prefer, the fish can be cut into 5cm chunks and carefully stir-fried, instead of cooking it in larger pieces. * A vegetarian version could be made with chunks of firm tofu, or smoked tofu. Lightly fry it in half the oil, then continue from step 3 as in the recipe. Pile the tofu on top of the vegetables and drizzle with soy sauce to serve. * If pak choi is not available, you can use roughly shredded Chinese leaves.