Simple really… Shred the cabbage, dice the pepper, then in a wok stir fry for about 2 minutes and season liberally. In a frying pan, bring some water to the boil and poach the haddock for about 2 minutes either side.
Then leaving the fish in the water, poach the egg in the same pan until it’s just cooked. That way you should get a nice runny yolk, and that really is it, plate it up and enjoy.
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