Fish and Veggie Stir-Fry

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs ginger
• 100g snow peas
• 1pcs pak choy
• 1pcs spring onion
• 150g Japanese rice
• 20ml mirin
• 20ml rice wine vinegar
• 300g basa centre-cut portions
• 38ml neutral-flavoured oil
• 15ml soy sauce

Method

1. Step 1 — Prep ingredients
   Thinly slice the garlic. Peel the ginger and cut into very thin matchsticks or finely grate (matchsticks may take longer than grating, but it is worth the effort). Trim the stems from the snow peas, removing the strings from one side. Coarsely chop the pak choy, keeping the stems and leaves separate. Thinly slice the spring onion.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Make ginger dressing
   Meanwhile, put the garlic, ginger and 1½ tbs oil in a separate small pan over low heat. Cook, stirring occasionally, for 5-7 mins until golden. Remove the pan from the heat. Carefully add 2 tsp mirin*, 2 tsp rice wine vinegar* and 1 tbs soy sauce and stir to combine (take extra care adding liquids to the hot pan as the oil can spit and the steam created is very hot).
4. Step 4 — Cook fish
   Season the fish with salt and pepper. Heat 2 tsp oil in a medium frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through (to test the fish, flake with a fork; if it comes apart easily, it's cooked). Remove from the pan. Wipe the pan clean.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the snow peas and pak choy stems for 2-3 mins until tender. Add the pak choy leaves and stir-fry for 30 secs or until just wilted. Remove from the heat.
6. Step 6 — Get ready to serve
   Fluff the rice with a fork. Whisk the ginger dressing to combine. Divide the rice, stir-fried vegetables and fish among plates. Drizzle with the dressing and scatter over the spring onion to serve.

Allergens

Soy, Gluten, Wheat, Fish