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.