Ginger Fish Stir Fry

On Sunday, July 6th, 2014

  • Cuisine: Asian
  • Serves: 4
  • Type: Fish-Family-Budget-Seafood


  • 2 tablespoons cornflour
  • 500g boneless, skinless white fish fillets, cubed
  • 2 tablespoons oil
  • 5cm knob fresh ginger, peeled, thinly sliced
  • 1 long green chilli, sliced
  • ½ bunch baby pak choy, leaves separated
  • 50g baby spinach leaves
  • 1 tablespoon lemongrass paste
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon brown sugar
  • steamed rice, shredded green onion, to serve

Preparation method

  1. Place cornflour in a medium bowl and season to taste. Add fish, tossing to coat. Shake off excess.
  2. Heat half the oil in a wok or large frying pan on high. Stir-fry ginger and chilli for 1-2 minutes. Transfer to a small bowl.
  3. Heat remaining oil in same wok and stir-fry fish for 4-5 minutes. Add ginger mixture, pak choy and spinach. Stir-fry for 2 minutes, until pak choy wilts.
  4. In a jug, combine lemon grass, sauces and sugar. Add to fish mixture and stir-fry for 1-2 minutes, until bubbling. Serve with steamed rice. Top with shredded green onion.
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