Stir-fried fish with ginger and shallots
8
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Egg white
1 medium
Cornflour
2 tbs
Chinese rice wine
1 tbs
Garlic
1 clove(s), crushed
Skinless white fish, raw
500 g, cut into 7cm pieces
Olive oil
1½ tbs
Fresh ginger
1 tbs, finely grated
Red capsicum
1 medium, cut into 4cm pieces
Bok choy
400 g, cut into 4cm pieces
Green shallot(s)
4 individual, cut into 4cm lengths
Rice wine vinegar
3 tsp
Tamari, salt-reduced
1 tbs
Honey
1 tsp
Microwave basmati rice
250 g, (1x250g packet)
Instructions
1
Whisk egg white, cornflour, wine and garlic in a large bowl until combined. Add fish and turn to coat.
2
Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry fish, in batches, for 2 minutes until golden. Transfer to a plate.
3
Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry ginger for 30 seconds or until fragrant. Add capsicum and bok choy and stir-fry for 2 minutes or until almost tender. Add shallots and stir-fry for 1 minute or until softened.
4
Add vinegar, tamari, honey and fish and stir-fry for 2 minutes or until fish is heated through.
5
Meanwhile, cook rice following packet instructions. Serve stir-fry with rice.
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