Turbot with spring onions and ginger sauce

Serves 3 - 4

450g turbot fillet, skinned
sesame oil for frying
2 cloves garlic, bruised
1cm piece of root ginger, peeled and sliced
8 - 10 spring onions, shredded

For the marinade:
1 tbsp soy sauce
1 tbsp dry sherry

For the sauce:

½ tsp ground ginger

½ tsp caster sugar

1 tbsp soy sauce

1 tbsp dry sherry

1. Cut the fish fillets into strips 5cm x 1cm. Add the fish to the marinade and leave to stand for 30 minutes.

2. Mix all the ingredients for the sauce together and set aside.

3. Heat a wok, add a little oil, and when hot add the garlic and ginger. Cook quickly until the garlic is lightly browned. remove with a slotted spoon. Lower the heat and add the fish and it's marinade and fry briefly. Pour in the sauce, stir and add the spring onions. Serve immediately.

(Leith's Cookery Bible)