Ginger soy fish

Take this delicious Asian stir-fry further by setting aside two fish fillets and transforming them into our flavour-packed glazed fish slaw for lunch tomorrow. It's meal prep made easy.

  • 10 mins preparation
  • 15 mins cooking
  • 20 mins marinating
  • Serves 4
  • Print


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
  • 1
    In 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.
  • 2
    Heat 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.
  • 3
    Add remaining fish to same hot wok. Stir-fry for 3-4 minutes until just cooked through. Remove from wok.
  • 4
    In same wok, heat vegetable oil on high. Stir-fry carrot, snow peas and extra garlic for 1 minute.
  • 5
    Return fish to wok with buk choy, extra soy and sesame oil. Stir-fry for 30 seconds to heat through. Remove from heat.
  • 6
    Serve 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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