Stir Fried Ginger Fish

2 tbsp cornflour
500 g boneless, skinless white fish fillets, cubed
2 tbsp oil
5 cm knob fresh ginger, peeled, thinly sliced
2 long green chilli, sliced
1/2 bunch baby pak choy, leaves separated
1 tbsp lemongrass paste (optional)
1 tbsp soy sauce
1 tsp fish sauce (i didn't have fish sauce and used chinese rice wine. tasted awesome)
1 tsp brown sugar
steamed rice and shredded green onion, to serve

Place cornflour in a medium bowl and season to taste. Add fish, tossing to coat. Shake off excess.
Heat half the oil in a wok or large frying pan on high. Stir-fry ginger and chilli for 1-2 mins. Transfer to a small bowl.
Heat remaining oil in same wok and stir-fry fish for 4-5 mins. Add ginger mixture, pak choy and spinach. Stir-fry for 2 mins, until pak choy wilts.
In a jug, combine lemon grass, sauces and sugar. Add to fish mixture and stir fry for 1-2 mins, until bubbling. Serve with steamed rice. Top with shredded green onion.

I imagine you can make this with chicken too. 

Prawn soft shell tacos with chipotle mayo

Sunflower oil
1onion sliced
 24 prawns cooked and seasoned with salt and pepper
6 soft flour tortillas
1 small cos lettuce, chopped
Lime halves to serve
Coriander to serve

Chipotle Mayonnaise
1/2 cup mayo
1chipotle in abode sauce (1 just used a few hot peppers that were marinated in vinegar)

1. Heat a tbsp oil in a pan and add the onion and cook for 5-10 mins till browned. Season with salt and pepper and keep aside.
2. Add a little more oil to the pan and toss in the prawns when hot. Cook till the prawns are pink - about 30 secs. Season with salt and pepper.
3. Warm the tortillas in a pan on the oven for a few minutes. Fill the tortillas with onions, lettuce and prawns. 
4. Place chipotle and mayo in a small blender and purée to combine. Serve on the side to spoon on the prawns and lime wedges to squeeze over. Garnish with the fresh coriander.

Note. I also added finely chopped red and green bell peppers and some cucumbers that i deseeded and chopped.

Soft flour tortillas

3 cups plain or wheat flour (I used atta)
1tsp baking powder
2tsp salt
1/4 cup sunflower oil
1cup warm water (warm not boiling)

1. Combine flour, baking powder and salt in a large bowl. Stir in the oil it it forms a crumbly mixture. 
2. Pour in the warm water and mix till it forms a ball. Tip the dough on to a lightly dusted work surface and knead for 2 to 3 minutes to dough this smooth.
3. Cover dough with cling film and set aside for 30 mins to a maximum of 2 hours.
4. When ready, divide the dough into equal portions (makes about 20), roll into balls and roll out into thin flat circles. 
5. Cook the tortillas on a hot heavy based frying pan till it bubbles and browns on both sides.cook all the tortillas stacking them onto a clean tea towel or paper towel.