Cut the fish into pieces and remove the black beards from the venerates. Heat half the oil in a wok or large frying pan. Add the ginger and spring onions and let cook for 30 seconds. Remove everything from the wok and set aside. Reheat the wok, and when hot to the maximum add the remaining oil.
Add the fish and venerate them in three batches and cold during 2-3 minutes every batch. Remove from wok, and set aside.
Add the lime juice to the wok, chilli and fine grated lime peel. Let it boil and stir constantly. Take the fish mixture, venerates and spring onions/ginger to wok; stir slowly with the sauce. Serve immediately and sprinkle with coriander leaves. Garnish dishes with lime pieces and serve seafood with steamed rice.
Put the chilli in the fridge after use. Seafood has to be fried in a wok with very hot oil and you have to stir constantly. Be careful not to recook them, otherwise they'll get soft.
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