Firm, meaty white fish fillets are perfect for stir-frying as they keep their shape well and don't break up easily. Serve the fish on a bed of tender vegetables and top with salty prosciutto, all cooked in the same wok. Some crusty bread rolls would complete the meal nicely.
2 tablespoons vegetable oil
4 pieces skinless firm white fish fillet (about 150 g each), cut into 5 cm chunks
4 slices prosciutto, torn into pieces
2 garlic cloves, crushed
2.5 cm piece fresh ginger, peeled and finely shredded
1 red chilli, deseeded and finely diced
6 spring onions, sliced on the diagonal
200 g snow peas, halved on the diagonal
1¾ cups (300 g) shelled young broad beans
200 g small pak choy, sliced lengthways
1 tablespoon salt-reduced soy sauce
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Heat 1 tablespoon of the oil in a wok or large frying pan until very hot, then add the fish pieces. Stir-fry for about 5 minutes until lightly browned all over and cooked through. Remove from the wok and keep warm.
Add the prosciutto to the wok and stir-fry over a fairly high heat for 1–2 minutes until golden and crisp. Remove and keep warm.
Add the remaining oil to the wok and stir-fry the garlic, ginger and chilli for about 30 seconds, without browning. Add the spring onions, snow peas and beans and stir-fry for 3–4 minutes. Stir in the pak choy and stir-fry for about 2 minutes until the leaves are wilted.
Pile the vegetables onto warmed serving plates, place the fish pieces on top and add a few crisp pieces of prosciutto. Drizzle with the soy sauce and serve immediately.
• A vegetarian version could be made with chunks of firm tofu. Lightly fry it in half the oil, then continue from step 3 as in the recipe. Pile the tofu on top of the vegetables and drizzle with soy sauce to serve.• If pak choy is not available, you can use any other roughly shredded Chinese leaves.