Pan-fried grey mullet with stir-fried vegetables

Method

1. Cook the pepper under a hot grill until the skin blackens. Pop the pepper into a plastic bag, seal, and leave on one side to cool. Take the pepper out of the bag, peel off the skin and remove the seeds.


2. For the sauce, blend with the red pepper with the fish stock until smooth – it’s best to do this with a stick blender or small food processor.

3. Heat the olive oil in a saucepan and fry the onion, fennel and garlic until softened. Add the cumin, ground cardamom seeds, ginger, pared orange zest and lemongrass. Cook for a further minute before adding the pureed peppers.

4. Add the cherry tomatoes, cover and simmer for 10-15 minutes – until reduced by two-thirds.

5. Using a stick blender, process the sauce until smooth and push through a sieve. Leave on one side.

6. Heat a drizzle of olive oil in a sturdy frying pan set over a moderate heat. Season the flesh side of the fish fillets with salt and pepper and cook, skin side facing down, for 3-4 minutes until the skin is crisp and golden.

7. Flip the fillets over, add a dash more olive oil and a teaspoon of butter and continue cooking for another two minutes. Finish with a squeeze of lime and set aside while you fry the vegetables.

8. Heat the sesame oil in a wok or large frying pan and stir fry the mushrooms and mangetout for 1-2 minutes over a high heat. Tip in the bean sprouts and cook for another minute. Sprinkle over the sesame seeds.

9. Divide the vegetables between four plates, top with the fish, and finish with a spoonful of red pepper sauce. You can also serve this dish with lemon wedges on the side if liked.