Ingredients 1 1/2 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tbsp peanut oil
4 white fish fillets, sliced into bite sized pieces
2 red chillies, deseeded (to taste), finely sliced
2 tsp ginger, grated or minced
1 garlic clove, crushed or minced
1 lime, zest and juice of
1 tbsp brown sugar
1 tbsp white vinegar
250g snap peas, trimmed and diagonally sliced
1/2 head broccoli, cut into florets
1/2 cup coriander leaves, roughly chopped
4 portions steamed brown rice, to serve
Combine the turmeric, cumin, ground coriander and half the oil in a bowl. Toss through the fish until well covered.
Heat the remaining oil in a wok over a high heat, and once warm, add the snap peas, broccoli, chilli, ginger, garlic, lime zest, lime juice, sugar, vinegar and half the coriander. Stir fry until the vegetables are just tender and deep green, then remove from the wok.
Over the same high flame, add the fish and spice mixture and cook for 3-4 minutes or until golden, flakey and white through.
Divide the fish among four bowl and serve on a bed of steamed brown rice with a side of the sambal vegetables. Sprinkle remaining coriander over, and top with more sliced chilli for extra heat.