Ginger fish stir-fry for $8.95

Serving size: Serves 4
Cuisine type: Asian
Course: Main
Favourite flavours: Seafood
Convenience recipes: Budget

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

2 tablespoons cornflour
500g boneless, skinless white fish fillets, cubed
2 tablespoons oil
5cm knob fresh ginger, peeled, thinly sliced
1 long green chilli, sliced
½ bunch baby pak choy, leaves separated
50g baby spinach leaves
1 tablespoon lemongrass paste
1 tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon brown sugar
steamed rice, shredded green onion, to serve

METHOD

Place cornflour in a medium bowl and season to taste. Add fish, tossing to coat. Shake off excess.
Heat half the oil in a wok or large frying pan on high. Stir-fry ginger and chilli for 1-2 minutes. Transfer to a small bowl.
Heat remaining oil in same wok and stir-fry fish for 4-5 minutes. Add ginger mixture, pak choy and spinach. Stir-fry for 2 minutes, until pak choy wilts.
In a jug, combine lemon grass, sauces and sugar. Add to fish mixture and stir-fry for 1-2 minutes, until bubbling. Serve with steamed rice. Top with shredded green onion.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale June 29, 2009).

MESSENGER