Photo: William Meppem
350g blue-eye trevalla, cut into 3cm cubes
1 tbsp vegetable oil
1 small knob ginger, peeled and finely sliced
4 stalks celery, sliced on the diagonal
4 green (spring) onions, cut into 4cm batons
2 long red chillies, cut into 1cm rounds
1/4 cup cashews, roasted
3 tbsp chicken stock
steamed rice, to serve
1 1/2 tsp shaoxing wine (Chinese rice wine)
1 tsp vegetable oil
1 1/2 tsp light soy sauce
1 tsp finely chopped ginger
1 tsp sea salt
1 tsp sugar
For the marinade, mix together the rice wine, oil, soy sauce, ginger, sea salt and sugar.
Add the blue-eye trevalla and leave to marinate for 20 minutes.
Heat a wok until just smoking.
Add the vegetable oil and, when hot, add the ginger and stir-fry for 10 seconds or until fragrant.
Add the fish with its marinade, spreading it evenly around the wok.
Cook undisturbed for 1 minute, allowing the fish to start to brown, then stir-fry until the fish is lightly browned all over.
Add the celery, onions, chillies and cashews and stir-fry for 1 minute.
Swirl in the stock and continue stir-frying until the fish is just cooked through and the sauce has thickened slightly.
Transfer to a plate and serve with steamed rice.
- Main Ingredients - Fish