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Takes: 30 minutes
Serves: 4

No nutritional information available.

Ingredients

- 500g frozen white fish fillets (basa, cod or haddock), defrosted
- 2 tbsp cornflour
- 2 tbsp light soy sauce
- 1 tsp fish sauce
- 1 tbsp lemongrass paste*
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 5cm piece ginger, peeled and thinly sliced
- 1 long green chilli, thinly sliced
- 2 carrots, thinly sliced
- 250g pak choi, leaves separated
- 50g baby spinach leaves

*This will probably be found in the world-food sections of the larger supermarkets. If unable to source, alternatively finely chop 1 stalk of lemongrass and stir-fry with the ginger and chilli.

Method

1. Pat the fish fillets dry with kitchen paper and cut into small chunks. Place in a shallow dish, add the cornflour and toss to coat. Combine the soy and fish sauces, lemongrass paste and sugar in a small jug. Set aside.

2. Heat half the oil in a wok or large frying pan over a high heat. Add the ginger and chilli and stir-fry for 1 - 2 minutes until aromatic. Transfer to a small bowl.

3. Add the remaining oil to the wok or pan and stir-fry the fish for 4 - 5 minutes over a medium - high heat. Add the ginger and chilli, the carrots, pak choi and spinach and stir-fry for 1 - 2 minutes until the spinach has just wilted.

4. Add the sauce mixture and stir-fry for 1 - 2 minutes until the fish and vegetables are coated. Serve with boiled rice and garnish with shredded spring onion, if liked.