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