1tablespoon vegetable or peanut oil
5 pieces fresh ginger, peeled, cut into matchsticks
2 bunches (250g) baby Bok choy, leaves separated
1 teaspoon sesame oil
600g Swordfish cut into 3 cm pieces
2 1/2 tablespoons teriyaki sauce
3 cups cooked jasmine rice
1/3 cup coriander sprigs
2 green onions, thinly sliced


1. Heat a wok or large frying pan over high heat
2. Add half the vegetable oil; swirl to coat surface
3.  Add ginger; stir-fry for 1 minute or until fragrant 
4. Add Bok choy and sesame oil stir-fry 2 minutes or until wilted
5. Transfer to a heatproof bowl; cover to keep warm
6. Heat remaining vegetable oil in wok over high heat
7.  Add fish; stir-fry for 5 minutes or until golden 
8. Add sauce; stir-fry gently for 1 minute or until fish is just cooked
9. Divide rice and Bok choy among serving bowls
10. Top with teriyaki fish. Sprinkle with coriander and onion
11. Serve




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