2 Tbsp cornflour
500g boneless, skinless, white fish fillets, cubed
2 Tbsp vegetable oil
5cm piece ginger, peeled, thinly sliced
1 long green chilli, sliced
⅓ cup soy sauce
2 Tbsp lemongrass paste
2 tsp fish sauce
2 tsp brown sugar
2 zucchini, halved, sliced on an angle
1 bunch baby pak choy, leaves separated
Steamed rice stick noodles, snow pea shoots, shredded shallots and lime wedges, to serve
Place cornflour in a medium bowl. Add fish and toss to coat.
In a wok, heat half of the oil on high. Stir-fry ginger and chilli for 1-2 minutes until aromatic. Transfer to a small bowl. In a jug, combine soy, lemongrass, fish sauce and sugar.
Heat remaining oil and stir- fry fish for 4-5 minutes. Add ginger mixture, zucchini and pak choy. Stir-fry for 1-2 minutes.
Add sauce to wok and stir-fry for 1-2 minutes until fish is cooked through. Serve with noodles, snow pea shoots, shallot and lime.