- 2.5 tbsp toasted sesame oil
- 2 tbsp light soy sauce
- 0.5 tsp caster sugar
- 1 tsp grated fresh ginger
- 1 red chilli, deseeded and sliced
- 2 tbsp plain flour
- 4 coley fillets
- 1 tbsp sesame seeds
- 300 g pack mixed pepper stir fry
- 15 g fresh coriander, leaves chopped
- 100 g bag baby leaf spinach
In a small bowl, mix together 1½ tablespoons of the sesame oil, the soy sauce, sugar, ginger and chilli. Set aside. Put the flour in a shallow bowl and season with freshly ground black pepper. Pat the fish dry with kitchen paper and dust the skin with the flour.
Heat ½ tablespoon of the sesame oil in a large frying pan over a medium heat. Fry the coley, skin-side down, for 4 minutes, until crisp and golden. Turn and fry for a further 2 minutes, until cooked through. Add the sesame seeds to the pan for the last 2 minutes, to toast. Remove the fish and sesame seeds and keep warm.
Heat the remaining oil in the frying pan and add the stir-fry mix and coriander. Stir-fry for 1 minute, then transfer to a bowl and let cool slightly before tossing with the spinach and most of the dressing.
Serve the fish and the stir-fried veg, garnished with the toasted sesame seeds, with the remaining dressing on the side.