Ginger fish stir-fry

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

Recipe by Peter Wright, for details click here

Ingredients

600 gram fish eg. Trevally
1 tsp fish sauce
½ 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
5 grams ginger
50 gm bean shoots
1 sprig basil
1 sprig fresh coriander

Method

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