With spring just around the corner and hopeful of a long warm summer to follow my thoughts turn to cooking and eating outdoors.
A few years ago I started Wok cooking alongside the usual barbecue,these days the barbecue doesn't come into play nearly so often, so be warned Woking can be addictive.
Woks come in all shapes and sizes, some no better than a frying pan, so a good sized one should be around 12inch diameter with deep sides, plus one lid, and a wide blade spatula and your in business
Camping Gas stoves are an ideal heat source.
Heres a tasty fish recipe Wok style to tickle the taste buds and hopefully turn you into a Woker
- 1lb of filleted firm fish ie cod/sea bass or halibut
- 2 tablespoons of garlic, sliced thin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper fresh ground
- 5floz of groundnut oil(or a vegetable oil)
- 1 extra tablespoon of groundnut oil (for the sauce)
- cornflour for coating the fish with
THE SWEET AND SOUR SAUCE is as follows
- sugar 2 tablespoons
- light soy sauce 1 tablespoon
- cider vinegar 3 tablespoons
Pat dry the fillets with kitchen paper and cut into 2inch pieces. Combine the fish/salt and black pepper
into a medium sized bowl and mix thoroughly, Then coat the fish in cornflour and shake off excess.
The sauce is made by mixing the Vinegar/sugar and soy sauce into a small bowl
The Wok needs heating until it just starts to smoke
then add the 5floz of groundnut oil and when that starts to smoke lower the heat and pan fry the fish bits until brown approx 2mins,turn the fish over and repeat. then remove and drain onto kitchen paper and keep warm
Remove all the oil from the Wok and wipe clean with kitchen paper, Reheat the Wok until smoking slightly, add 1 tablesoon of groundnut oil plus the sliced garlic and stir fry them until brown apptrox 45 seconds.When ready
scatter this over the fish then pour the vinegar sauce over and garnish it all with the shredded (green) spring onions and serve.
Roll on summer.
Eating and cooking outdoors is a delight but have consideration for others. ED!.
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