Chinese Egg Soup

In a large saucepan bring to boil: 2 cups chicken stock, half a cup of frozen green peas, mushrooms, & carrots. Slowly add 1 beaten egg to the boiling mixture stirring constantly. Serve hot toppped with chopped green onions.

Thai Sweet Chilli Fish with Couscous

Thai Sweet Chilli Fish with Couscous

Using any fish, remove & discard skin & cut fish into inch cubes & place in a dish & coat well with a mixture of 4tsp sweet chilli sauce, quarter each tsp chinese all spice powder & ground ginger & 2tbsp lime juice, refridgerate whilst you prepare:

Small dice: half a celery stick, 1 spring onion, one inch slice of each red, yellow & green sweet peppers, large mushroom.

Layer ingredients in a frying pan without oil as follows:

small diced veg above, a handful of small cut frozen green beans; a tbsp frozen peas; scattter cubed fish & drizzle sweet chilli mixture all over; 4 tbsp couscous. Pour a small cup of chicken stock on top ensuring couscous is moistened. Bring to boil on hob, stir, turn off heat, cover with a lid & leave for 10 minutes. Arrange small sliced cucumber around the edges of a plate, small slice tomatoes & place on top of cucumber with couscous mixture in middle to serve.

For flavour variations coat fish with:

1tsp each cinnamon, garlic powder, onion flakes, rosemary, thyme, red pepper flakes.
Or
1tsp each paprika, turmeric, coriander; pinch of each cumin & chilli powder
Or
2tbsp soy sauce, 1tbsp tomato puree & rice vinegar & a pinch of sugar
Or
2tbsp fish sauce, 1tbsp mint, lime juice & coriander
Or
1tbsp mixed herbs, 2tbsp worcester sauce, 1tbsp runny honey, 1tbsp english mustard & lemon juice