Name: Teriyaki fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable or peanut oil; 5 piece fresh ginger, peeled, cut into matchsticks; 2 bunch (250g) baby buk choy, leaves separated; 1 teaspoon sesame oil; 600 gram boneless firm white fish fillets, cut into 3 cm pieces; 2 1/2 tablespoon teriyaki sauce; 3 cup cooked jasmine rice; 1/3 cup coriander sprigs; 2 green onions, thinly sliced

Ingredients

1 tablespoon vegetable or peanut oil

5 piece fresh ginger, peeled, cut into matchsticks

2 bunch (250g) baby buk choy, leaves separated

1 teaspoon sesame oil

600 gram boneless firm white fish fillets, cut into 3 cm pieces

2 1/2 tablespoon teriyaki sauce

3 cup cooked jasmine rice

1/3 cup coriander sprigs

2 green onions, thinly sliced

Method

1.Heat a wok or large frying pan over high heat. Add half the vegetable oil; swirl to coat surface. Add ginger; stir-fry for 1 minute or until fragrant. Add buk choy and sesame oil; stir-fry for 2 minutes or until wilted. Transfer to a heatproof bowl; cover to keep warm.

2.Heat remaining vegetable oil in wok over high heat. Add fish; stir-fry for 5 minutes or until golden. Add sauce; stir-fry gently for 1 minute or until fish is just cooked.

3.Divide rice and buk choy among serving bowls; top with teriyaki fish. Sprinkle with coriander and onion. Serve.