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Photo of Stir-fried fish with ginger and shallots by WW

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.

Notes

TIPS: You can use any firm white fish fillets for this recipe, such as ling, snapper or flathead. You can use scallops (without roe) instead of fish.

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