Marinated ling and prawn stir-fry

This tasty stir-fry makes a great change from fried fish.

If you don't have a wok, a frypan (preferably fairly deep to allow tossing) can be used.

This recipe serves 4


2 teaspoons sesame oil

2 garlic cloves, crushed

3 cm piece of ginger, peeled and finely grated

1 long red chilli, deseeded and finely chopped

1 tablespoon vegetable oil

500 grams Ling fillets, cut into cubes

12 King prawns, peeled and de-veined

1 red onion, cut into thin wedges

1 red capsicum, de-seeded and cut into strips

2 tablespoons soy sauce

Steamed rice to serve

1 tablespoon sesame seeds, toasted


Combine the sesame oil, garlic, ginger, chilli and 3 tablespoons vegetable oil in a glass bowl. Add the ling fillets cubed and prawns, then toss until well combined.

Cover and marinate in the fridge for 30 minutes.

Heat a wok on medium heat, add remaining 1 tablespoon vegetable oil. Add onion and capsicum.

Using a spatula, toss vegetables in the wok until tender.

Add the fish and prawns and toss for a further 3 minutes or until just cooked.

Pour over the soy sauce and remaining marinade and toss to combine.

Divide the steamed rice among the bowls, top with the stir-fry, then sprinkle with sesame seeds and serve.