Stir-Fried Cod with Vegetables

Serves: to serve 4

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 25 mins

1 lb - skinned Cod fillet

1 teaspoon - salt

1 tablespoon - oil

2 rashers (slices) - smoked back bacon

2 oz - frozen peas

2 oz - frozen sweet corn

6 tablespoons - chicken stock

2 teaspoons - dry sherry

2 teaspoons - light Soy Sauce

1 teaspoon - sugar

1 teaspoon - cornflour (cornstarch or wheat starch)

optional garnish - spring onions (a.k.a. scallions or salad onions)

Completely defrost the fish if frozen. Cut into 1" (2.5cm) wide strips. Sprinkle with salt and leave to stand for 15 minutes. Meanwhile, shred the bacon, cook the peas and the sweet corn according to the instructions on the packet and blend the cornflour (cornstarch or wheat starch) in a cup with 1 teaspoon of water.
Heat the oil in a frying pan over a medium hot hob, add the fish and bacon and stir-fry for 3 minutes. Add the remaining ingredients except the blended cornflour (cornstarch or wheat starch) and bring to the boil. Stir in the cornflour and cook for one more minute then serve immediately (garnished with spring onions and a wedge of lemon if you wish) accompanied by thick slices of brown bread.
If you do not have the time or inclination to make the chicken stock, you can substitute a chicken stock cube dissolved in 3fl oz (85ml or about 6 tablespoons) of hot water.