woks have tall, angular sides that allow you to cook a lot of food at once. The flexible design means you can use a small amount of oil to scramble a single egg or more to deep-fry whole fish that ...

Heat the rapeseed oil in a wok and cook the laksa paste for 1 minute. Stir in the coconut milk, stock, lime juice, sugar and fish sauce, then bring the soup to the boil and simmer for 20 minutes.

Use skin-on fish fillets for the dish ... When the wok is hot, add the cooking oil. Swirl the wok until coated with the oil, then add the asparagus and sprinkle lightly with salt.

Put the lid on the wok and as soon as you can see a lot of steam coming out from under the lid, lower the heat and start timing: cook the fish over medium steam for 10 minutes for every 2.5cm (1in ...

Place a large non-stick wok or wide frying pan or over ... and season with ground black pepper. Stir the fish and mangetout into the curry and cook for a further five minutes.

Stir in the fish and ... in a large wok, add the garlic and fry for 30 seconds. Add the morning glory and stir-fry for about 3 minutes, adding a splash of water if needed to help cook through ...

Now take another wok or kadhai and heat oil ... Add 400 ml water, give a mix and add the fried fish pieces. Cover and cook on low heat for 10 mins till oil separates. 8. Remove the lid and add the ...

5. Shake of the excess flour gently; repeat the coating process with the second fish. Cover and keep in the fridge for 10 to 15 minutes to allow the coating to set. 6. Heat up the oil in a wok until ...