• 3 tablespoons corn flour

• 1 teaspoon salt

• 750 g/1 1/2 lb thick haddock fillets, skinned and cut into fingers

• 4-6 tablespoons oil

• 2 onions, sliced

• 3 garlic cloves, finely chopped

• 2.5 cm/1 inch piece of fresh root ginger, finely chopped

• 300 ml/1/2 pint water

• 1 teaspoon laos (optional)

• 2 tablespoons dark soy sauce

• 1 teaspoon sugar

• 1/4 teaspoon grated nutmeg

• 2 tablespoons lemon juice

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Method:

1. Mix the corn flour with the salt on a plate. Lightly roll the fish pieces in the mixture.

2. Heat half the oil in a preheated wok or heavy-based frying pan, add the fish and fry lightly. Lift them out and set aside on a plate.

3. Rinse out the pan and return to the heat with the remaining oil. Add the onions, garlic and ginger and fry until soft and golden.

4. Stir in the water, laos, if using, soy sauce, sugar, nutmeg and lemon juice. Return the fish to the pan and simmer for 5-10 minutes or until the fish is cooked.

5. Transfer to a warmed serving dish and serve immediately.

Note : Laos is powdered dried galangal, a member of the ginger family, and is available from Chinese supermarkets.