Kikkoman and wasabi spiced scallops

Ingredients

• 300g scallops (or any white, firm fish)
• 50ml Kikkoman Soy Sauce
• 1 tsp wasabi
• 1 tsp ground ginger
• 2 tbsp flour
• Oil for frying
• 250g broccoli in small florets
• 1 large red chilli
• 125g sugar snaps
• 50ml water
• 1 bunch coriander

Method

Place the scallops in a marinade of soy sauce, wasabi and ginger for at least 30 min. Drain, but reserve the marinade and coat the fish in flour.

Fry the scallops in oil in the wok for around 3 mins and drain on kitchen paper.

Cut chilli into narrow strips, chop the spring onions and halve the sugar snaps lengthways.

Discard most of the oil, keeping just a little back. Add water and stir-fry the broccoli florets for 2 mins.

Add chilli, spring onions and sugar snaps and stir-fry for a further 1 min.

Pour away the liquid, add the marinade, bring to the boil and serve the vegetables with the scallops on top.

Garnish with coriander, serve wih rice or noodles.