For a quick and easy mid-week dinner idea this ginger mushroom and fish stir fry is perfect. Whip it up in under 30 minutes and enjoy the delicate Asian flavour.
Ingredients
500g boneless skinless white fish fillets (we used Bream)
3 tbs Chinese rice wine
1 1/2 tbs cornflour
3 tbs grapeseed oil
2cm piece ginger, grated
1/4 tsp white pepper
250g button mushrooms, quartered
150g oyster mushrooms, halved
1 bunch baby bok choy, quartered lengthways
2 tsp sesame oil
6 green onions, thinly sliced
Thinly sliced red chilli & cooked brown rice, to serve
Method
Cut fish crossways into thin slices. Place in a large shallow bowl with 1 tablespoon each of the rice wine, cornflour and oil. Stir to coat
Combine remaining rice wine and cornflour with 2 tablespoons water, ginger, white pepper and salt to taste. Set aside
Heat a large wok over high heat until hot. Add 1 tablespoon remaining oil and half the fish mixture. Cook without stirring for 20 seconds
Stir-fry gently for 1 minute or until just cooked through. Transfer to a large plate. Repeat with remaining fish mixture
Reheat the wok until hot. Add the remaining oil. Add mushrooms. Stir-fry for 1 minute. Add bok choy and sesame oil and stir-fry for 1 minute
Return fish to wok, add ginger mixture and bring to the boil. Stir-fry to combine
Spoon onto a serving plate, scatter with green onions. Serve with chilli and rice
Tips & Hints
Green onions are also known as shallots or spring onion.
