- 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
| - 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
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