SNAPPER WITH LEMONGRASS AND GINGER

A quick and simple stir-fry. Peanut oil, light soy sauce and crispy prawn chilli paste heated to sizzling in a hot wok. Add finely sliced baby ginger, garlic, sliced lemongrass, chillies and eschallots. Mix through, then add fish cut into 3cm chunks and cook until opaque. Add some fried eschallot and serve. Really nice contrast of textures and no one flavour dominant.

SNAPPER WITH LEMONGRASS AND GINGER