Choose a firm fish such as monkfish as more delicate fish will break up. 1) Cut into bite-sized pieces. Heat a wok or large pan until very hot. 2) Add oil to coat. Add the fish and toss over a high heat for 2 minutes until just cooked. Remove to a bowl. Cook vegetables and ...
mixed fish fillets (skinned), we used monkfish and pollock, cut into bite-size pieces 100 g cooked cockles Directions Step 1 Heat oil in a large deep frying pan (that has a lid) and fry onion and fennel for 15min until softened. Step 2 Stir in garlic and fry for 1min, then ...