Wok-fried Redfish with Ginger, Spring Onion and Eggplant
Place the redfish in a mixing bowl and add the soy sauce, sesame oil and rice wine. Sprinkle with ¼ teaspoon white pepper and 1 tablespoon of corn flour and toss to combine.
Into another bowl add the eggplant, salt, remaining pepper, and corn flour. Toss to combine.
Place a wok or large frypan over high heat and add the oil. Once very hot, add the floured eggplant and stir fry for 5-10 minutes, or until the eggplant becomes very golden and begins to soften. Add the ginger, spring onion and redfish. Stir fry for 3-4 minutes, before removing from the heat. Serve with steamed rice.
(Dietary specifications: Lactose and for Gluten Free option use gluten free soy sauce.)