Ginger Fish - Stir Fried

This is a light, refreshing and full flavor fish dish.

On the table in 15 minutes (including marinating time).

INGREDIENTS (Serves 2)

400g Firm White Fish, I used Snapper 

Marinade:

1 Tbsp White Wine

a few drops Sesame Oil

 Sal;t & Pepper to Taste

1 Egg White

1 - 2 Tsp Cornstarch

1 Tbsp Oil, I used Canola

1/4 Cup Julienned Fresh Ginger (see below)

6 Shallots, cut into 3 cm length pieces

1 Bunch of Broccolini, cut into 4 cm length pieces

2 Tbsps Fish Sauce

2 Tsps Sugar

1 Tsp Sea Salt

2 Tbsps Lime Juice

To Serve:

Steamed Rice

METHOD

Start cooking your steamed rice.

Cut fish into bite size pieces, approximately 3cm by 2cm (be sure the pieces aren't too small).

To make the marinade, mix the wine, salt, pepper, egg white and oil together. Add the cornstarch last. Mix well and let the fish marinate for 10 minutes.

Blanch broccolini in boiling water 2 minutes. Remove and rinse with cold water.

Heat the oil in a wok over a medium to high heat.

When the oil is hot, add the ginger, and stir fry for 1 minute.

Add the fish and stir fry for 3 minutes, or until slightly browned and just cooked through.

Next add the shallots, blanched broccolini, fish sauce, sugar, salt and lime juice, stir fry for another 1 to 2 minutes.

Remove from the heat and serve with steamed rice.

Note: To julienne ginger, choose a large piece of fresh ginger. Trim it to make a rectangle. Slice the ginger thinly and then cut the thin rectangles into matchsticks.