This FINGER-LICKING DISH is super easy to cook, so it makes for the ideal midweek treat.
SALT & PEPPER FISH STIR-FRY
SERVES 4
⅓ cup (50g) cornflour
½ tsp each ground white pepper and ground black pepper
600g flathead (or other white fish), cut into 2.5cm pieces
¼ cup (60ml) rice bran oil
1 red onion, cut into thin wedges
250g snow peas, halved on an angle
½ cup (125ml) oyster sauce
1 cup Vietnamese mint leaves, plus extra, to serve
Steamed rice, sliced bird’s-eye chilli and chopped salted peanuts, to serve
Combine the cornflour, 1 tsp fine salt and the peppers in a bowl. Add the fish and mix until completely coated.
Place 1 tbs of the oil in a wok over medium-high heat. Add half the fish and cook, turning regularly, for 3 minutes or until cooked through. Remove from the wok. Repeat with another 1 tbs oil and the remaining fish.
Place remaining 1 tbs oil in the wok over high heat. Add the onion and stir-fry for 2 minutes or until starting to soften. Add snow peas and stir-fry for 2 minutes or until almost cooked through. Add the oyster sauce and 2 tbs water. Stir-fry for 1 minute, then return fish to the wok with half the mint and very gently stir until combined and heated through.
Serve fish stir-fry with steamed rice, remaining mint, sliced chilli and peanuts.
PEKING DUCK STIR-FRY WITH PANCAKES
SERVES 4
¼ cup (60ml) char siu sauce
2 tsp sesame oil
4 x 200g duck breasts, thinly sliced, excess skin and fat discarded
12 Peking duck pancakes
1 bunch gai lan, cut into 1cm lengths
10cm piece daikon, peeled, cut into batons
1 tbs Chinese rice wine (shaohsing)
1 Lebanese cucumber, cut into batons
2 long green shallots, cut into strips
Hoisin sauce, to serve
Combine char siu sauce and sesame oil in a medium bowl. Add duck and mix to coat. Set aside for 10 minutes to marinate.
Prepare duck pancakes according to packet instructions. Place wok over high heat. In 2 batches, cook duck, turning halfway, for 3 minutes or until golden and caramelised. Remove from pan with a slotted spoon. Pour off excess fat, if necessary, reserving about 1 tbs in the wok.
Add gai lan, daikon and rice wine to the wok, then stir-fry for 3 minutes or until just tender. Return duck to pan and toss to combine and warm through. Serve with cucumber, shallot, hoisin sauce and pancakes.
SPICY RICE CAKE, DUMPLING & GREENS STIR-FRY
SERVES 4
750g Asian rice cakes (from Asian grocers)
2 tbs vegetable oil
450g frozen mini pork dumplings
5cm piece fresh ginger (25g), cut into matchsticks
4 garlic cloves, thinly sliced
1 baby bok choy, cut into 3cm pieces, stems and leaves separated
1 bunch choy sum, cut into 6cm lengths, stems and leaves separated
2 long green shallots, thinly sliced diagonally
STIR-FRY SAUCE
2 tbs gochujang (Korean fermented chilli paste)2 tbs (fermented soy bean and chilli paste)2 tbs soy sauce1 tbs caster sugar1 tbs sesame oil2 tbs oyster sauce¼ cup (60ml) Chinese rice wine (shaohsing)
