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.
- 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.
- Decant into a bowl and allow to cool completely.
- Add the remaining six ingredients and stir together (soy sauce, ginger, spring onions, garlic, sesame oil, red chillies). Set aside.
- Cut the carrot and courgette into roughly two inch long matchsticks.
- 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.
- Heat a non-stick frying pan big enough to comfortably hold all the pieces of fish.
- 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.
- 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.
- To serve, place the squid and the vegetables in four bowls and pour about two tbsp of the sauce into each bowl.
- 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