300g white fish fillet, cut into strips
1 bunch baby bok choy, cut into serving pieces, stalk thinly sliced
1 medium size onion, chopped
2-3 cloves garlic, finely chopped
1 thumb size ginger, peeled, cut into thin strips
2-3 stalks leeks, cut diagonally
1/4 cup soy sauce
1/4 cup oyster sauce
1/4 cup cornflour
juice from 1/2 lemon
salt and pepper
sesame oil
cooking oil


1. Marinate fish in lemon juice, soy sauce and cornflour for 5 to 10 minutes
2. In a wok, heat generous amount of cooking oil
3. Stir fry garlic and ginger for a minute or until fragrant
4. Add in onion and stir fry for another half a minute
5. Remove stir fried aromatics from the pan and keep aside
6. Use same pan stir fry fish in batches 3 to 5 minutes until seared
7. Remove from wok and keep aside
8. Use the same wok return the stir fried aromatics and add bok choy stalks
9. Cook for 1 to 2 minutes, add the leafy part of bok choy, cook another 1 to 2 minutes
10. Add stir fried fish, the oyster sauce and the leeks, stir cook for another 1 to 2 minutes
11. Correct saltines if require and season with pepper powder
12. Drizzle with a few drops of sesame oil. Serve hot.


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