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. 

Stir-Fried Eggplant with Homemade Chilli Sauce

Ingredients:

2 medium eggplants, trimmed, halved
5 tbs peanut oil
½ bunch coriander leaves, stems and roots, finely sliced
3 spring onions, finely sliced
1 tsp Sichuan pepper and salt

For the homemade chilli sauce
½ cup peanut oil
6 long red chillies, roughly chopped
10 garlic cloves, roughly chopped
7cm piece ginger, roughly chopped
1 tbs tamari soy sauce

For the Sichuan pepper and salt
1 tbs Sichuan peppercorns
3 tbs sea salt flakes

Method:

1. Cut eggplant into 5cm irregular and same-sized pieces, then sprinkle well with sea salt and spread onto a tray in one layer. Set aside for at least 30 minutes. Rinse well, then drain and pat dry with paper towel.

2. To make the chilli sauce, heat the oil in a wok until the surface seems to shimmer slightly. Add chillies, garlic and ginger and stir constantly over medium heat for 5 minutes. Reduce heat to low and cook, still stirring, for a further 5 minutes. Remove from the heat, then stir through the tamari.

3. Dry-roast peppercorns and salt in small heavy-based frying pan until the peppercorns are fragrant and begin to ‘pop’. Remove from the heat. Allow to cool, then grind to a powder in a mortar and pestle or spice grinder. (You can store the mixture in an airtight container).

4. Heat the peanut oil in a wok until the surface seems to shimmer slightly. Add eggplant and stir-fry over high heat for 3 minutes, stirring occasionally. Reduce heat to medium and stir-fry for a further 5-7 minutes or until eggplant is tender.

5. Add the chilli sauce to the eggplant and stir-fry for 1 minute. Add the coriander and spring onions, tossing to combine.

6. Transfer to a large serving plate and season with Sichuan pepper and salt. Serve immediately.

Serves 4-6 as part of shared meal. Serve with rice, bread or roti.

Source: www.masterchef.co.au - Kylie Kwong