Ingredients:  (Serves 4)

4 thick cod fillets, about 175g (6oz.) each, cut into 2.5cm (1”) cubes

2 tbsp sunflower oil

3 cloves garlic, chopped

2 leeks, thinly sliced

1 long red chilli, deseeded and thinly sliced

2 carrots, cut into long thick strips

2 small zucchini, sliced

2 large handfuls of fresh coriander, chopped

1 tbsp light soy sauce

5-8 tbsp water

Large handful of bean sprouts

Salt and freshly ground black pepper

Method:

1.         Heat a wok until hot.  Add the oil, then toss in the garlic, leeks, chilli, carrots and zucchini and stir-fry for 2 minutes, tossing continuously.  Remove the vegetables from the wok, using a slotted spoon, and set on one side.

2.         Add the fish to the wok and sear for 1 minute, without moving it, then turn it over and cook for another 1 minute.  Return the vegetables and 4 tablespoons of the coriander to the wok.

3.         Pour in the soy sauce and water and stir gently, then cover.  Cook for another 1-2 minutes.  Stir in the bean sprouts, season to taste with salt and pepper and serve, sprinkled with the remaining coriander.