GINGER SOY FISH

SERVES 4 PREP 10 MINS + MARINATING COOK 15 MINS PER SERVE 1077kj

Woman’s Day (Australia) - - Food to Love -

¼ cup brown sugar

¼ cup soy sauce

2cm fresh ginger, grated

3 garlic cloves, crushed

1 ½ tsp sesame oil

6 dory fil­lets, skin­less, bone­less, chunks

2 tsp veg­etable oil

1 large car­rot, sliced on di­ag­o­nal

150g snow peas, trimmed

1 bunch baby buk choy, leaves sep­a­rated

steamed rice, chopped peanuts, sliced chilli, to serve

1 In a jug, stir, sugar, 2 tbsp soy, ginger, 2 garlic cloves and 1 tsp sesame oil. Place fish in a dish and pour over mari­nade. Chill 20 mins.

2 Heat a wok or large fry­ing on high. Drain fish from mari­nade. Stir-fry one-third 2-3 mins un­til cooked. Set aside for lunch.

3 Add re­main­ing fish to same hot wok. Stir-fry 3-4 mins un­til just cooked through. Re­move from wok.

4 In same wok, heat veg­etable oil on high. Stir­fry car­rot, snow peas and ex­tra garlic 1 min.

5 Re­turn fish to wok with buk choy, re­main­ing soy and sesame oil. Stir-fry 30 secs to heat through. Re­move from heat.

6 Serve sprin­kled with crushed peanuts and sliced chilli. Ac­com­pany with steamed rice.

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