Name: Ginger fish stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

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

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

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

Method

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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