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Wokked fish with shredded Asian greens


  • Gently toss the fish with 2 tbsp soy, the garlic and ginger until well coated.
  • Then heat a little oil in a wok (or large non-stick pan) and add the fish with the marinade. Toss briefly to seal all over and remove.
  • Wipe out the wok, heat a little fresh oil and briefly toss the greens.
  • Then add the stock with the remaining soy and cook for a minute or two.
  • Return the fish and briefly cook, adding a little more stock if needed.
  • To serve, place the fish on individual plates and top with the greens and cooking juices.


  • 750 gm thick fish fillets, boned, skinned & cut into pieces
  • 3 tbsp soy sauce
  • 1-2 garlic cloves, crushed
  • a knob of ginger, grated
  • vegetable oil
  • shredded Asian greens, eg. bok choy, wonga bok, spring (green) onions, snowpeas
  • 1 cup fish stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm