ginger fish stir fry

June 30, 2007 at 11:39 am Leave a comment

Oh I just adore fish, and I love ginger. So this seemed like a natural combination.

I used shark in this dish, which, to be honest, was a little lacking in flavour for my liking. The dish still tasted great, but I’m not sure how much of that can be credited to the fish! So ask your fishmonger for a firm, white fleshed fillet that suits Asian flavours and you won’t go wrong.

The pak choy in this dish could be easily substituted for any other green leafy veg: eg broccolini or spinach. Just adjust the cooking times as necessary.

~150g firm white fleshed fish fillets, sliced into strips
~1 tablespoon fresh grated ginger
~1 clove garlic, finely diced
~1 bunch pak choy
~2 tablespoons chicken stock
~1 tablespoon soy sauce
~1 teaspoon sugar

Steam the pak choy (or other greens) till just barely softened. Remove and set to one side. In a wok or sautee pan, warm 1 teaspoon of vegetable oil plus 1 teaspoon of sesame oil until smoking hot. Add the garlic, ginger and fish and quickly stir-fry, ensuring all of the sides of the fish are browned. After approximately 1 min, remove from the heat. Add the stock, soy sauce and sugar and stir to combine. Add the vegetables and stir again. Return the pan to the heat and stir for a further 20 seconds to warm the dish through.

Serve immediately over steamed white rice.

Serves 1 as a main course; 2 as a starter. Calories in this dish are approximately 300 per main course serve, which includes 1/2 cup of steamed white rice.

This fabulously healthy yet flavourful dish deserves a wonderful wine to accompany it. If you prepare this dish in the summer then a white wine would be amazing with it. But in light of it being winter here right now, I wanted something red, so I went with a Pinot Noir – The Innocent Bystander 2005 release, which made a lovely accompanyment to this meal.


Entry filed under: food, wine.

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