Budget recipes
Ginger fish stir-fry for $8.95
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.
