500g boneless skinless white fish fillets (we used Bream) 3 tbs Chinese rice wine 1½ tbs cornflour 3 tbs grapeseed oil 2cm piece ginger, grated ¼ 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 chili & cooked brown rice, to serve
Method
1. 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.
2. 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.
3. 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.
4. Spoon onto a serving plate, scatter with green onions. Serve with chili and rice.
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