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.