Friday, June 11, 2010

Recipe #36: Scallops and Fish in Ginger and Lime

Another excuse to use my wok! This seafood stir fry turned out with great flavor, but I think the texture was wrong because I used cod. Yeah yeah, I was being cheap. Next time I'll use a heavier fish that will compliment the scallops better, or maybe even shrimp. Regardless, this recipe is worth making again.


1 lb firm white fish fillets
12 oz scallops
2 tablespoons oil
2 inch piece fresh ginger, grated
3 green onions, chopped
1 tablespoon lime juice
2 tablespoons chili jam (in the asian section)
2 teaspoons finely grated lime rind
3 tablespoons coriander leaves (I could not find these and therefore skipped this ingredient)


Cut the fish into bite-sized pieces and remove any black veins from the scallops. Heat half the oil in a wok and stir-fry the ginger and onions for 30 seconds. Remove from the wok.

Reheat the wok and, when it is very hot, add the remaining oil. Add the fish and scallops in three batches and stir-fry for 2-3 minutes. Remove from the wok and set aside.

Add the lime juice, chili jam, lime rind and 2 tablespoons water to the wok and bring to a boil, stirring. Return the fish, scallops, and onion mixture to the wok, tossing gently with the sauce. Serve immediately sprinkled with coriander leaves.

I served this over regular white rice.

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