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.