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