Fish with shiitake mushrooms

750g (1½lb) skinless firm white fish fillets, such as haddock, cod or pollock

1 garlic clove, finely chopped

1 small knob fresh root ginger, peeled and grated

1 bird's eye chilli, finely chopped

3tbsp vegetable oil

100g (3½oz) shiitake mushrooms, sliced

1 medium carrot, cut into thin strips

4 spring onions, halved lengthways and cut into 4cm (1½in) pieces

2-3tbsp soy sauce

2tsp sesame oil

steamed or boiled rice

coriander leaves

The delicate flavour of shiitake mushrooms doesn’t overpower so it goes particularly well with fish

In short	Preparation time: 15 mins Cooking time: 15 mins Total time: 30 mins Serves: 4 people Cuisine: Chinese Course: Main

Method

1 Cut the fish into chunky cubes, removing any bones you find. Toss the cubes in a bowl with the garlic, ginger and chilli, and a pinch of salt.

2 Heat 2tbsp of the oil in a large wok over a medium to high heat until hot. Stir-fry the fish in batches for 2-3 min each, stirring very gently until opaque and just cooked through. Remove and set aside.

3 Heat the remaining 1tbsp of oil in the wok and increase the heat to high. Stir-fry the mushrooms, carrot and spring onions for 3 min until the vegetables are tender but still crisp.

4 Return the fish to the wok and add the soy sauce and sesame oil. Stir-fry gently to coat the fish with sauce, taking care to keep the pieces whole. Serve hot over boiled rice and garnish with coriander leaves.