All you need is a bowl of rice.
Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

A ginger fish stir-fry so inviting to the senses that it’ll whet your lowest of appetites. Cooked with spinach and bok choy for a dose of leafy greens, you don’t have to do much else than prepare a bowl of soft and fluffy white rice to complete your fuss-free midweek dinner.


  • 2 tbsps vegetable oil
  • 5 cm fresh ginger, peeled, shredded
  • 1 fresh long green chilli, sliced
  • 500 g skinless firm white fish fillets, 3cm cubes
  • 2 tbsps cornflour, seasoned
  • 1 baby bok choy
  • 50 g baby spinach leaves
  • 1 tbsp lemongrass paste
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • Steamed rice, shredded green onions and red chilli, to serve

In a large wok or frying pan heat half oil on high. Stir-fry ginger and chilli for 1-2 mins. Transfer to a small bowl. Heat remaining oil on high. Toss fish in cornflour, shaking off excess. Stir fry for 4-5 mins. Return ginger mixture to wok, stir though bok choy and spinach. Stir-fry for 2 mins until bok choy begins to wilt.


In a small jug, combine lemon grass, sauces and sugar. Add sauce to stir-fry. Cook for 1-2 mins until fish is cooked through.


Serve with steamed rice, shredded green onion and sliced red chilli.

Download or print the recipe