Mushrooms Recipe

Ginger Mushrooms & Fish Stir-fry

April 14, 2016

Ginger Mushrooms & Fish Stir-fry 0 5 0

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  • Cook 20 mins
  • 20 mins

    20 mins

  • Serve 4 Servings


500g boneless skinless white fish fillets (we used Bream)

3 tbs Chinese rice wine

1½ tbs cornflour

3 tbs grapeseed oil

2cm piece ginger, grated

¼ tsp white pepper

250g button mushrooms, quartered

150g oyster mushrooms, halved

1 bunch baby bok choy, quartered lengthways

2 tsp sesame oil

6 green onions*, thinly sliced

Thinly sliced red chili & cooked brown rice, to serve


1Cut fish crossways into thin slices. Place in a large shallow bowl with 1 tablespoon each of the rice wine, cornflour and oil. Stir to coat. Combine remaining rice wine and cornflour with 2 tablespoons water, ginger, white pepper and salt to taste. Set aside.

2Heat a large wok over high heat until hot. Add 1 tablespoon remaining oil and half the fish mixture. Cook without stirring for 20 seconds. Stir-fry gently for 1 minute or until just cooked through. Transfer to a large plate. Repeat with remaining fish mixture.

3Reheat the wok until hot. Add the remaining oil. Add mushrooms. Stir-fry for 1 minute. Add bok choy and sesame oil and stir-fry for 1 minute. Return fish to wok, add ginger mixture and bring to the boil. Stir-fry to combine.

4Spoon onto a serving plate, scatter with green onions. Serve with chili and rice.

*Note: Green onions are also known as shallots or spring onion in same states.