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I was up and about early Friday morning to get some fish at ‘Mercado de la Ribera’ or Ribera Market. This market is the biggest covered market in Europe and the architecture of the building is just stunning. You have to get there early to get the best fish as it can get pretty busy. I got some beautiful ‘Dorado’, otherwise known as Gilt Head Bream and some Haddock fillets.

My husband had a hankering for a dish we had sometime ago in a Chinese restaurant in Vigo, Galicia. I couldn’t remember exactly how it was, so with the Haddock fillets, I made my version of the dish.

for the fish…
• 6 boneless Haddock fillets (cut into small pieces)
• 1 cup plain flour (add more if you need to)
• 2 eggs (beaten)
• a good seasoning of black pepper & sea salt
• Sunflower oil to shallow fry

for the sauce…
• 1 cup of Sweet Chilli dipping sauce (the one with bits of chilli pieces – you can find this in any Asian supermarket)
• 2 tbsp sesame oil
• 2 cloves of garlic
• 2 slices of ginger
• 1 tbsp chopped cilantro
• 1 white onion (chopped)
• 2 small carrots (sliced)
• 1 sweet red pepper (chopped)
• 1 tsp black pepper
• Spring onions for garnish

1. Combine the flour, black pepper & a little salt in a large bowl.
2. Dip the haddock pieces in the beaten egg, coat thoroughly with the flour mixture and set aside. Continue doing this with the rest of the haddock pieces.
3. Heat the sunflower oil in a skillet and shallow fry the haddock pieces for about 2 mins or until golden and crispy. Place on a plate lined with kitchen towel to drain the excess oil.
4. In a medium hot wok, add the sesame oil and sauté the onions with black pepper till they are slightly clear. Throw in the carrots with the red peppers and sauté for about a minute.
5. Add the Sweet Chilli Sauce into the wok with a little water just so it doesn’t caramelise. Add the chopped cilantro, lower the heat and let the sauce simmer for a minute or 2.
6. Start placing the haddock pieces onto a serving dish, they should still be fairly warm. Ladle the sauce generously over the haddock pieces, garnish with chopped spring onions and serve with boiled white rice.


A little sweet and a little spicy, a perfect combination.❤️

Here are a few shots I took of the beautiful Mercado de la Ribera…




Have a great start to the week!💛