Ginger soy fish
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 2 centimetre fresh ginger, grated
- 3 clove garlic, crushed
- 1 1/2 teaspoon sesame oil
- 6 dory fillets, skinless, boneless, chunks
- 2 teaspoon vegetable oil
- 1 large carrot, sliced on diagonal
- 150 gram snow peas, trimmed
- 1 bunch baby buk choy, leaves separated
- steamed rice, chopped peanuts, sliced chilli, to serve
Ginger soy fish
- 1In a small jug, stir sugar, 2 tablespoons soy sauce, ginger, 2 garlic cloves and 1 teaspoon sesame oil. Place fish in a shallow dish and pour over marinade. Chill for 20 minutes.
- 2Heat a wok or large frying on high. Drain fish from marinade. If saving for leftovers, stir-fry two fish fillets for 2-3 minutes until cooked and set aside for lunch.
- 3Add remaining fish to same hot wok. Stir-fry for 3-4 minutes until just cooked through. Remove from wok.
- 4In same wok, heat vegetable oil on high. Stir-fry carrot, snow peas and extra garlic for 1 minute.
- 5Return fish to wok with buk choy, extra soy and sesame oil. Stir-fry for 30 seconds to heat through. Remove from heat.
- 6Serve sprinkled with crushed peanuts and sliced chilli. Accompany with steamed rice.
Basa and hoke are good value fish you can use.
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