GINGER FISH STIR-FRY

2 Tbsp cornflour

500g boneless, skinless, white

fish fillets, cubed

2 Tbsp vegetable oil

5cm piece ginger, peeled, thinly sliced 1 long green chilli, sliced

1/3 cup soy sauce

2 Tbsp lemongrass paste

2 tsp fish sauce

2 tsp brown sugar

2 zucchini, halved, sliced on an angle 1 bunch baby pak choy, leaves

separated

Steamed rice stick noodles, snow pea shoots, shredded shallots and lime wedges, to serve

STEP 1 Place cornflour in a medium bowl. Add fish and toss to coat. STEP 2 In a wok, heat half of the oil on high. Stir-fry ginger and chilli for 1-2 minutes until aromatic. Transfer to a small bowl. In a jug, combine soy, lemongrass, fish sauce and sugar. STEP 3 Heat remaining oil and stirfry fish for 4-5 minutes. Add ginger mixture, zucchini and pak choy. Stir-fry for 1-2 minutes.

STEP 4 Add sauce to wok and stir-fry for 1-2 minutes until fish is cooked through. Serve with noodles, snow pea shoots, shallot and lime.