750g White Fish Fillets (Ling is best for this recipe)
2 Medium Carrots (240g)
2 small sticks celery (120g)
1 cm piece fresh ginger peeled
1 tspn Cornflour
1 small chicken stock cube, crumbled
1/2 cup water
2 tspn MCT Oil
1 tbspn MCT Oil (extra)
Cut fish into chunks, cut carrots and celery into narrow strips. Cut ginger into wafer
thin slices, then into fine shreds. Blend cornflour and stock cube in bowl with water.
Heat MCT Oil in frying pan or wok, add carrots and celery, stir fry over high heat for a
few minutes, remove from pan. Heat extra oil in pan, add fish and ginger, stir-fry over
heat until fish is tender. Add vegetables and cornflour mixture, stir constantly over
heat until sauce boils and thickens.
Serve with rice.
2 Medium Carrots (240g)
2 small sticks celery (120g)
1 cm piece fresh ginger peeled
1 tspn Cornflour
1 small chicken stock cube, crumbled
1/2 cup water
2 tspn MCT Oil
1 tbspn MCT Oil (extra)
Cut fish into chunks, cut carrots and celery into narrow strips. Cut ginger into wafer
thin slices, then into fine shreds. Blend cornflour and stock cube in bowl with water.
Heat MCT Oil in frying pan or wok, add carrots and celery, stir fry over high heat for a
few minutes, remove from pan. Heat extra oil in pan, add fish and ginger, stir-fry over
heat until fish is tender. Add vegetables and cornflour mixture, stir constantly over
heat until sauce boils and thickens.
Serve with rice.
Stir Fried Fish With Ginger
Little Leakers
