GINGER SOY FISH
SERVES 4 PREP 10 MINS + MARINATING COOK 15 MINS PER SERVE 1077kj
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.