With the crunch of cashews or a hit of red bean curd and wild chilli, these stir-fries are the perfect way to enjoy fresh seafood.
I like it hot, so I don't de-seed the chillies, but if you want colour without too much heat, then de-seeding the chillies is the go.
The spicy stir-fry works well with any seafood or chicken, and by all means, substitute peanuts for cashews.
350g blue-eye trevalla, cut into 3cm cubes
1 tbsp vegetable oil
1 small knob ginger, peeled and finely sliced
4 stalks celery, sliced on the diagonal
4 green (spring) onions, cut into 4cm batons
2 long red chillies, cut into 1cm rounds
1/4 cup cashews, roasted
3 tbsp chicken stock
steamed rice, to serve
1 1/2 tsp shaoxing wine (Chinese rice wine)
1 tsp vegetable oil
1 1/2 tsp light soy sauce
1 tsp finely chopped ginger
1 tsp sea salt
1 tsp sugar
For the marinade, mix together the rice wine, oil, soy sauce, ginger, sea salt and sugar.
Add the blue-eye trevalla and leave to marinate for 20 minutes.
Heat a wok until just smoking. Add the vegetable oil and, when hot, add the ginger and stir-fry for 10 seconds or until fragrant. Add the fish with its marinade, spreading it evenly around the wok. Cook undisturbed for 1 minute, allowing the fish to start to brown, then stir-fry until the fish is lightly browned all over.
Add the celery, onions, chillies and cashews and stir-fry for 1 minute. Swirl in the stock and continue stir-frying until the fish is just cooked through and the sauce has thickened slightly. Transfer to a plate and serve with steamed rice.
I'm really fond of the pungent, complex flavour of red bean curd. But you can leave it out and add sweet bean paste or the hot variety with puréed chillies instead.
2 tsp fermented red bean curd (available from Asian grocers; see Hot Tips)
1 tbsp yellow bean soy sauce (available from Asian grocers)
3 tbsp chicken stock
1/2 tsp sugar
2 tbsp vegetable oil
4 cloves garlic, finely chopped
3 small wild green chillies, finely sliced
2 tbsp shaoxing wine (Chinese rice wine)
1 small red capsicum, diced
2 green (spring) onions, shredded, including some green tops
Wash the mussels in cold water, de-bearding if necessary. Discard any that are open.
Mash the red bean curd with a fork, then stir in the yellow bean soy sauce, stock and sugar.
Heat a wok until just smoking. Add the vegetable oil and, when hot, add the garlic and chillies and stir-fry until fragrant. Deglaze the wok with the rice wine, then add the mussels and stir-fry for 2-3 minutes. Add the capsicum and bean-sauce mixture to the wok and toss together.
Cover the wok with a lid or round metal tray and cook for 2-3 minutes, shaking the wok occasionally, until the shells just begin to open. Use a slotted spoon to transfer the mussels to a bowl.
Return the wok to the heat and simmer the sauce, uncovered, until it reduces and thickens slightly. Pour the sauce over the mussels and sprinkle with shredded green onion to serve.
SOMETHING TO DRINK
Try one of Spain's most popular white varieties, albariño. The 2010 Camino del Pelegrino Albariño ($30) is a dry, crisp, fresh wine from RÍas Baixas in the Galicia region of north-west Spain. The yellow-peach, orange-rind and honeysuckle notes, and a lingering finish, make it a great match for the mussels.