INGREDIENTS:
Serves 6
300 g fillets of plaice
500 g fillets of salmon
200 g shrimps, peeled
1-2 tablespoons rapeseed oil
400 g stir fry wok vegetables, frozen
salt, pepper

SAUCE:
1-2 cloves of garlic
2 tablespoons oyster sauce
3 tablespoons Thai Sweet Chili Sauce
400 ml canned coconut milk
juice and zest of 1 lime

fresh coriander

METHOD:
* Cut plaice fillets into strips (ab. 2 cm).
* Cut salmon fillets into dices (ab. 2 cm)
* Heat oil in a wok or a large frying pan.
* Stir fry the vegetables for ab. 3 minutes,
* Set them aside on a platter.
* Heat oil in the wok once again, stir fry the fish pieces in batches.
* Salt and pepper to taste.
* Set the fish pieces aside on the platter.
* Mix pressed garlic with sauce ingredients, pour it into the wok.
* Bring the mixture to the boil, simmer for a couple of minutes.
* Add the fish- and vegetable mixture, simmer for 2-3 minutes.
* Salt and pepper to taste.
* Fold in the shrimps at the end, warm through.
* Garnish with coriander and serve with rice.

Perhaps the members of the younger Swedish generation believe that Asian food always has been available everywhere in Sweden. Well, it has not. It was not until 1970’s that the first Chinese restaurant opened in my nearest town.

“Spring rolls” was the name of one of the dishes. A funny name, we thought. Bamboo shoots, bean sprouts, water chestnuts and shark´s fin soup were new acquaintances. The prices were reasonable. I would say inexpensive. The food had taste and flavor, however humble and simple the ingredients. We had never had anything like that before.

As time went on, new Asian restaurants opened. Now there are a handful of good Asian restaurants in a rather small town of 60000 people. All the Asian ingredients can be found in any supermarket. Eastern food has “married” Swedish food.

Source: My Recipes