Ingredients:
- 1 tbsp sunflower oil
- 8 spring onions, trimmed and sliced
- 2 garlic cloves, crushed
- 5cm (2inch) piece ginger root, finely grated
- 2 stalks lemongrass, sliced
- 1 red chili, sliced
- 150ml (5fl oz) dry white wine
- 600ml (20fl oz) fish stock
- Zest and juice of 2 limes
- 750g (1lb 10oz) thick haddock fillets, skinned, cut into 2.5cm (1 inch)
- cubes 150g (5 1/2 oz) sugar snap peas, halved
- 3 tbsp fish sauce
- Coriander, to garnish
Method:
Heat the oil in a large pan and cook the spring onions for 2 minutes. Add the garlic, ginger, lemon-grass and chilli, then continue to cook over a low heat for another 2 minutes. Add the wine, and simmer to reduce for 3 minutes, add the stock and lime juice and bring to a simmer. Add the fish and simmer uncovered for 3 minutes or until the fish is tender but still holding its shape. Add the sugar snap peas to the pan and cook for another 2 minutes until tender. Stir in the fish sauce. Serve and garnish with lime zest and a few coriander sprigs.
