Teriyaki herrings with spicy vegetables

Method

1. Steam the beans for about 4 minutes until just tender, and set aside.

2. Heat the oil in a frying pan, add the mustard seeds, cover and cook over a medium heat until the seeds start to pop. Add the chilli, onions, garlic, ginger, turmeric and cardamom. Cook, stirring continuously, for about 3-4 minutes, until the onions start to soften.

3. Add the carrots, stock and coconut and simmer for 5 minutes. Stir in the beans and warm through. Leave on one side.

4. For the herrings, combine the sesame oil, soy sauce and the honey, and use to brush over the herrings. Heat a griddle over a moderate heat and fry the fillets for a couple of minutes each side, until just cooked - about 3-4 minutes.

5. Stir in the spicy bean mixture, hazelnuts and coriander, and cook for 1-2 minutes to infuse the flavours. Serve with steamed rice.

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Ingredients

For the spicy beans

500g extra-fine French beans, trimmed
2 tbsp peanut or vegetable oil
1 tsp black mustard seeds
1 chilli, seeds removed, finely diced
2 small Onions, finely sliced
2 garlic cloves, finely chopped
1 cm ginger root, grated
1 tsp ground turmeric
1/4 tsp ground cardamom
110g Carrots, coarsely grated
175ml vegetable stock
25g desiccated coconut

For the herring

3 tbsp Sesame oil
6 tbsp Soy sauce
3 tbsp clear honey
6 herring fillets
25g roasted Hazelnuts, chopped
small bunch Coriander, chopped

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