Pak choi, also known as bok choy or Chinese cabbage, is a versatile vegetable that deserves a place on anyone’s menu. It belongs to the group known as cruciferous vegetables, so it provides essential insoluble fibre as well as plenty of vitamins.
It is in season throughout the summer and early autumn. Keep it in the fridge where it should last three or four days.
This easy fish recipe takes only a few minutes and should serve two. Serve with rice as listed, or with noodles. For minimum washing up use stir-fry noodles which can go in the same pan.
2 bundles pak choi, chopped
2 fillets white fish (glaze rinsed off, defrosted if frozen) – chopped into chunks
Small piece fresh ginger, grated
2 cloves garlic, crushed
Bunch spring onions
Four anchovies in olive oil, chopped
4 tbsp soy sauce
2 tbsp fish sauce (nam pla)
Rice to serve
Garnish: half a cucumber, peeled and sliced
Handful of peanuts, crushed
1 tbsp cooking oil
I go through a lot of anchovies - I buy them in olive oil and drain that into the wok for the stirfrying. The recipe is right to remind to add them at the last minute, otherwise they vanish. Very strange!
I have never heard of anchovies in a stir fry before. This sounds interesting and I will have to give it a go!
I was just thinking about using fish in a stir fry the other day but wasn't sure how it would go. This recipe sounds great, will try it.