For the latest featured recipe from Andy’s book, Meat Manifesto, we've used a marinade with fish sauce to “make the lamb pop”. To be honest though, it would work on any meat really.
What you’ll need
For the lamb
Enough canola/rapeseed oil to cover the bottom of a large pan or to create a layer at the bottom of a wok
800g lean lamb (such as leg or loin), cubed or cut into strips
4 cups cooked white rice.
1 cup peanuts, crushed, to serve
For the marinade
2 Tblsp fish sauce
2 x tbsp peeled and minced ginger
2 cloves garlic, peeled and minced
1 cup (250ml) finely sliced spring onion, plus extra to serve
2 chillies, finely chopped
½ cup soy sauce
1 tsp sesame oil
How you’ll cook it
Combine all the marinade ingredients and pour them, along with the meat, into a sealable plastic bag.
Release all air from the bag.
Refrigerate for a few hours or overnight, if possible.
To cook, heat the canola or rapeseed oil in a wok or a large pan until smoking hot.
Work quickly to remove the meat from the bag, shaking off excess marinade. Add the meat and cook for 3 - 4 minutes, stirring constantly to prevent sticking/burning. Towards the end of cooking, add the cooked rice and cook for 3 - 4 minutes, working it into the meat and sauce. In total, this should only take about 6 - 8 minutes.
To serve: spoon mixture into bowls and garnish with spring onion and peanuts.