Name: Ginger fish stir fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 Tbsp cornflour; 500g boneless, skinless, white fish fillets, cubed; 2 Tbsp vegetable oil; 5cm piece ginger, peeled, thinly sliced; 1 long green chilli, sliced; ⅓ cup soy sauce; 2 Tbsp lemongrass paste; 2 tsp fish sauce; 2 tsp brown sugar; 2 zucchini, halved, sliced on an angle; 1 bunch baby pak choy, leaves separated; Steamed rice stick noodles, snow pea shoots, shredded shallots and lime wedges, to serve

Fresh and fragrant, this white fish dish is big on green ingredients – from chilli and zucchini to pak choy and lemongrass. It’s a great go-to when you want to eat light.

Ingredients

2 Tbsp cornflour

500g boneless, skinless, white  fish fillets, cubed

2 Tbsp vegetable oil

5cm piece ginger, peeled, thinly sliced

1 long green chilli, sliced

⅓ cup soy sauce

2 Tbsp lemongrass paste

2 tsp fish sauce

2 tsp brown sugar

2 zucchini, halved, sliced on an angle

1 bunch baby pak choy, leaves separated

Steamed rice stick noodles, snow pea shoots, shredded shallots  and lime wedges, to serve

Method

Place cornflour in a medium bowl. Add fish and toss to coat.

In a wok, heat half of the oil  on high. Stir-fry ginger and chilli for  1-2 minutes until aromatic. Transfer to a small bowl. In a jug, combine soy, lemongrass, fish sauce and sugar.

Heat remaining oil and stir- fry fish for 4-5 minutes. Add ginger mixture, zucchini and pak choy.  Stir-fry for 1-2 minutes.

Add sauce to wok and stir-fry for 1-2 minutes until fish is cooked through. Serve with noodles, snow pea shoots, shallot and lime.

Food editor Sarah Murphy Food editor

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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