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

  1. Combine all the marinade ingredients and pour them, along with the meat, into a sealable plastic bag. 

  2. Release all air from the bag. 

  3. Refrigerate for a few hours or overnight, if possible. 

  4. To cook, heat the canola or rapeseed oil in a wok or a large pan until smoking hot. 

  5. 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.