Ingredients

Method

• 2 T ginger, crushed
• 1 t cornflour
• 1 T water
• 2 T soya sauce
• 1 T Woolworths peanut or stir-fry oil
• 300 g Woolworths baby marrow noodles
• 20 g coriander, chopped
• 4 x 150 g hake portions
• 3 T Woolworths Korean chilli glaze

Method

Ingredients

1. Preheat the oven’s grill. Mix the ginger, cornflour, water and soya sauce.

2. Heat the oil until very hot in a large pan or wok. Add the baby marrow noodles and quickly swirl around the pan. Add the cornflour mixture and cook for 1 minute – add some water if necessary and wilt in the coriander.

3. Brush the fish with the glaze and place on a baking tray. Grill for 10 minutes until cooked through. Serve with the baby marrow noodles.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom