Name: Ginger fish
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 750 gram white fish fillets, such as flathead or hoki, cut into strips; 1 tablespoon sesame oil; 1 tablespoon grated ginger; 2 tablespoon rice bran oil; 2cm piece ginger, peeled, cut into thin strips; 1/2 cup (125ml) dry sherry; 1 tablespoon cornflour; 1 tablespoon light soy sauce; 1/4 cup water; 3 green onions (shallots), finely sliced; steamed rice, to serve; coriander sprigs, to serve

Ingredients

750 gram white fish fillets, such as flathead or hoki, cut into strips

1 tablespoon sesame oil

1 tablespoon grated ginger

2 tablespoon rice bran oil

2cm piece ginger, peeled, cut into thin strips

1/2 cup (125ml) dry sherry

1 tablespoon cornflour

1 tablespoon light soy sauce

1/4 cup water

3 green onions (shallots), finely sliced

steamed rice, to serve

coriander sprigs, to serve

Method

1.Combine fish, sesame oil and grated ginger in a bowl. Season to taste and set aside to marinate for 5 minutes.

2.Heat rice bran oil in a wok on high. Stir-fry fish and ginger strips gently, being careful not to break up fish, for 1-2 minutes, until fish is opaque. Add sherry, cover and bring to boil. Cook for 1 minute.

3.Whisk together cornflour, soy sauce and water. Add to wok and simmer for 1 minute, until sauce thickens. Stir through green onion. Top with coriander and serve with steamed rice.

As this dish is very quick to cook and fish is best eaten hot, have the table set and everyone close by before you start to cook so you can eat it immediately. The key to this dish is the freshness of the fish, ginger, green onion and coriander.
Note

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From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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