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Lemon and ginger fish stir fry

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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20 mins
Serves 2

Sesame Oil
Chinese Five Spice
Sprinkle of Salt
x2 Cod Fillets
x2 Cloves of Garlic, peeled
x1 Red Chilli 
100g Aspargus 
100g Tender Stem Brocolli 
x4 Spring Onions 
50g Baby Corn 
x3 Table spoons Mr Hugh's Lemon and Ginger infused 


Drizzle sesame oil into a roasting tray, and sprinkle a good amount of Chinese five spice in there with some salt. Lay in a couple of fresh cod fillets, and rub them good and proper in the mixture. Pop the fish in the oven for about 15 mins.

Meanwhile, slice a peeled garlic clove, a half thumb sized price of ginger, and a red chilli. Then, trim the ends of about 100g each of asparagus and tender stem broccoli. Slice up the stalks, keeping the spears/ends in tact. Slice up about four spring onions and half a packet of baby corn lengthways.

Whack a wok on a high heat. Drizzle generously with Mr Hughs Lemon and Ginger infused rapeseed oil. First throw in the garlic, chilli and ginger and stir fry for a minute.

Next, add the rest of the veg and toss regularly for a couple of minutes.

Throw in a nest of wok ready noodles, or two if you’re extra hungry. Add another drizzle of Mr Hughs Lemon and Ginger infused rapeseed oil as well as a splash of balsamic vinegar. Keep stirring for a couple more minutes.

Once ready, divide between two dish and serve the fish on top.


*Recipe origin: Gin and Supper Club Food Blog

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