Red gurnard with stir-fried squid, chilli, ginger and garlic recipe

By March 3, 2015FOOD & DRINK

Red Gurnard isn’t the most attractive, but as a sustainable fish with firm, white flesh it lends itself to highly flavoured dishes, such as this one with chilli, ginger and garlic. A wonderfully fresh and light dish, it makes for the perfect springtime supper, or starter at a dinner party.

Method:

  1. First, make the sauce. Pour the mirin into a saucepan, bring up to the boil, then simmer until reduced to about half its original volume.
  2. Decant into a bowl and allow to cool completely.
  3. Add the remaining six ingredients and stir together (soy sauce, ginger, spring onions, garlic, sesame oil, red chillies). Set aside.
  4. Cut the carrot and courgette into roughly two inch long matchsticks.
  5. Open the squid tubes up along one side and score the inside in a criss-cross very lightly. Then cut each tube into about six pieces.
  6. Heat a non-stick frying pan big enough to comfortably hold all the pieces of fish.
  7. Pan fry the gurnard skin side down for about three minutes until the skin is crispy and then turn over, reduce the heat and cook until ready – about another two minutes.
  8. Heat another large frying pan and pour in a thin layer of oil. Stir-fry the squid very quickly allowing the pieces to caramelise slightly. Add the vegetables and continue to cook just for another minute.
  9. To serve, place the squid and the vegetables in four bowls and pour about two tbsp of the sauce into each bowl.
  10. Place a gurnard fillet on top of each one and serve.

You will need:

  • One red gurnard, filleted and scaled with skin on, cut into four starter portions
  • One courgette
  • One small carrot
  • Two small squid, washed
  • Vegetable oil

For the sauce:

  • 200mls mirin [sweetened rice wine]
  • 50ml light soy sauce
  • One knob of fresh ginger, finely grated
  • Four spring onions, trimmed and finely chopped
  • Two cloves garlic, finely chopped
  • One tbsp sesame oil
  • Two red chillies, de-seeded and finely chopped