Wok-fried Redfish with Ginger, Spring Onion and Eggplant


Preparation time
15 minutes

Cooking time
10 minutes

2 people

1 packet 200g Ferguson Bight Redfish fillets, thawed in the refrigerator overnight, cut into 3cm pieces
2 teaspoons soy sauce
½ teaspoon sesame oil
2 tablespoons Chinese rice wine
½ teaspoon ground white pepper
2 tablespoons corn flour
1 large eggplant, cut into 2cm pieces
¼ teaspoon salt
3 tablespoons oil
2 teaspoons chopped ginger
4 spring onions, roughly chopped

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.)