Light and zesty

With the new year I always fancy lighter meals. Christmas meals are generally heavy and fatty, and although we do eat lighter meals in between Christmas and New Year's Eve, once January is here I crave stir-fries, fish and vegetables. And so today's dinner combined all of those - we made a halibut stir-fry. And it was so delicious!

HALIBUT STIR-FRY

For the marinade:
2 limes, juiced
A large pinch chili flakes
2 tbsp soy sauce
About a handful chopped coriander, leaves and stalks

4-500 g halibut filet, diced (kveite)

Marinate the fish briefly (10 minutes should do it), then gently fry in the wok.



For the stir fry:
1 bunch spring onions
250 g green beans
A bit of grated fresh ginger

Add to the wok when the fish looks nearly ready.



To serve:
2 handfuls raw cashews, quickly roasted in a dry wok
Plenty of chopped coriander

Sprinkle nuts and coriander over the top, and voila! Dinner is served in half an hour.



Halibut is so delicious, and easy to cook with. Mine fell apart today, mostly due to an eager nearly-2-year-old's attempt to help mummy. I do believe it will keep its shape in a stir-fry when not being bashed with a spatula.