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
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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