Ginger fish stir-fry




Enjoy the fresh ginger flavors and fish in a modern stir fry.



  • 600g fish eg. Trevally
  • 1 tsp fish sauce
  • 1/2 brown onion
  • 1 stem spring onion
  • 1 large red capsicum
  • 1 small hot chilli
  • 1 tbsp vegetable oil
  • salt to taste
  • pepper to taste
  • 1 lemon
  • 1 clove garlic
  • 5g ginger
  • 50g bean shoots
  • 1 sprig basil
  • 1 sprig fresh coriander



  1. Remove skin and blood line from fish fillets, cut fish into strips
  2. Peel and finely chop garlic
  3. Wash and slice spring onions
  4. Wash and pick coriander
  5. Peel and cut onion into 2 cm dice
  6. Peel and slice ginger into very thin strips
  7. Wash capsicum and cut in half removing core and seeds, cut diagonally into strips
  8. Wash long chilli and cut in half removing core and seeds, cut diagonally into thin strips
  9. Cut Lemons in half and squeeze juice into a bowl
  10. Place fish, garlic, chilli, fish sauce, sugar, sesame oil, and soy sauce in the bowl and allow to marinate for 2 hours
  11. Wash , pick and shred basil leaves
  12. Pour vegetable oil into heavy based saucepan or wok, heat and add onion and quickly stir-fry
  13. Add capsicum stir-fry until tender
  14. Add fish and ginger and stir- fry until cooked, toss in bean shoots and shredded basil
  15. Garnish with picked coriander
  16. Serve with steamed rice , or stir –fried egg noodles

Recipe by: Peter Wright

Website: #