Stir Fried Squid & Fish, Turmeric, Dill, Tomato & Chilli

Fresh squid isn’t always available but if you see it, grab it! Be brave. Its such a versatile fish.

  1. Fish: One or two squid tubes per person, sliced open and scored / sliced, or into rings + 100g ish fish fillets p/person, cut into large pieces

  2. Seasonings: 1 tsp powdered turmeric, 3 cloves garlic grated, half fine sliced red onion, 1 thumb ginger grated, tsp salt, tsp rice bran/neutral oil 2 limes or 1 lemon juiced, splosh fish sauce, some sugar to balance, as much chilli as you can handle, good tsp or so of fresh ground black pepper

  3. Garnish/stir fry: spring onions, peas, diced tomatoes w seeds removed (or cherry tomatoes), peanuts toasted & crushed, mint, dill or coriander, sliced chilli

  4. Easy Nuoc Cham: an easy one is 2 tbsp sweet chilli sauce, 1 tbsp soy, 1 tbsp lemon juice or rice vinegar, a little crushed garlic, 1 tbsp water. Mix well

  5. Serve with: rice or vermicelli noodles (cooked according to packet directions), and the nuoc cham from above.

    • Mix the fish with the seasonings, and marinade for 30 min.

    • Cook the rice or noodles

    • Prep your base garnish/stir fry

    • Heat a wok or heavy base large pan, and cook the fish in batches, remove to side

    • Finish by stir frying the garnish/vegetable mix, 3-4 minutes with a little water to steam finish

    • Toss in the fish, mix and serve with the rice or noodles, and nuoc cham sauce.

      DELICIOUS!

Samuel Campbell