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Fish and Pipis with Stir-Fried Samphire

This spicy seafood stir-fry is bound to be a crowd pleaser when entertaining over the weekend.

Fish and Pipis with Stir-Fried Samphire

Serves 4

1 tbsp vegetable oil

2 garlic cloves, sliced

1 long red chilli, thinly sliced

2cm piece ginger, peeled and thinly sliced

600g piece firm white-fleshed fish, cut into large pieces

200g samphire (or substitute 4 spring onions, sliced)

2 tbsp XO sauce

1 tbsp caster sugar

600g pipis

½ cup coriander leaves

cooked rice noodles, to serve 

Heat oil in a wok over high heat, add garlic, chilli and ginger, cook for 1-2 minutes. Remove half of the ginger mixture from the pan and set aside.

Add fish and samphire and cook for a further 1-2 minutes.

Add XO sauce, ¼ cup water, sugar and pipis and cook for a further 2-3 minutes or until pipis start to open.

Serve immediately with coriander leaves, remaining ginger mixture and noodles.

Note: Samphire is an edible plant that grows in coastal areas and salt marshes – if you know what you’re looking for you can forage for it. It’s been spotted in Auckland (Panmure Basin is a good spot) right down to Christchurch.

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