Scallops and Fish in Ginger and Lime Recipe

Preparation time: 15 minutes
Total cooking time: 12-15 minutes
Recipe serves 4

Ingredients

500g firm white fish fillets
350g scallops
2 tablespoons oil
5 cm piece fresh ginger, grated
3 spring onions, chopped
1 tablespoon lime juice
2 tablespoons chili jam
2 tablespoons water

2 teaspoons finely grated lime rind

¼ cup fresh coriander leaves

lime wedges, optional

Method

1. Cut the fish into bite-size pieces and remove any black veins from the scallops. Heat half the oil in a wok or large frying pan. Add the ginger and spring onions and cook for 30 seconds. Remove from the wok and set aside. Reheat the wok and when it is very hot, add the remaining oil.

2. Add the fish and scallops in 3 batches and stir-fry for 2-3 minutes. Remove from the wok and set aside.

3. Add the lime juice, chilli jam, water and lime rind to the wok; bring to the boil, stirring. Return the fish, scallops, and onion/ginger mixture to the wok, tossing gently with the sauce. Serve immediately sprinkled with coriander leaves. Garnish with lime wedges and serve the seafood with steamed rice.

Hint

Refrigerate the chilli jam after opening.

Note

Seafood should be stir-fried in a very hot wok and tossed constantly. Be careful not to overcook it or it will become tough.