GINGER FISH STIR-FRY

SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 1025kj

2 tbsp vegetable oil 5cm fresh ginger, peeled, shredded 1 fresh long green chilli, sliced 500g skinless, firm white fish fillets, 3cm cubes 2 tbsp cornflour, seasoned 1 baby pak choy 50g baby spinach leaves 1 tbsp lemongrass paste 1 tbsp soy sauce 1 tsp fish sauce 1 tsp brown sugar steamed rice, shredded green onions, red chilli, to serve

1 In a large wok or frying pan, heat half oil on high. Stir-fry ginger and chilli for 1-2 mins. Transfer to a small bowl. Heat remaining oil on high. Toss fish in cornflour, shaking off excess. Stir fry 4-5 mins. Return ginger mixture to wok, stir though pak choy and spinach. Stir-fry for 2 mins until pak choy begins to wilt.

2 In a small jug, combine lemongrass, sauces and sugar. Add sauce to stir-fry. Cook 1-2 mins until fish is cooked through.

3 Serve with steamed rice, shredded green onion and sliced red chilli.