Ginger fish stir-fry

This fragrant fish stir-fry with wilted leafy greens and fluffy rice is perfect for quick midweek dinners.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Ginger fish stir-fry
  • 2 tablespoon vegetable oil
  • 5 centimetre fresh ginger, peeled, shredded
  • 1 fresh long green chilli, sliced
  • 500 gram skinless firm white fish fillets, 3cm cubes
  • 2 tablespoon cornflour, seasoned
  • 1 baby pak choy
  • 50 gram baby spinach leaves
  • 1 tablespoon lemongrass paste
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon brown sugar
  • steamed rice, shredded green onions and red chilli, to serve


Ginger fish stir-fry
  • 1
    In a large wok or frying pan heat half oil on high. Stir-fry ginger and chilli for 1-2 minutes. Transfer to a small bowl. Heat remaining oil on high. Toss fish in cornflour, shaking off excess. Stir fry for 4-5 minutes. Return ginger mixture to wok, stir though pak choy and spinach. Stir-fry for 2 minutes until pak choy begins to wilt.
  • 2
    In a small jug, combine lemon grass, sauces and sugar. Add sauce to stir-fry. Cook for 1-2 minutes until fish is cooked through.
  • 3
    Serve with steamed rice, shredded green onion and sliced red chilli.

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