This is an adaptation of a recipe I learnt at a South-East Asian cooking class. The original was a bit too over-the-top with the galingale, and contained prawns (that I don't like so won't cook with). The recipe serves two.
| 1 Knob Ginger | Grate |
| 1 handful green beans | Top and tail, remove any strings, and cut into 2--3 cm lengths |
| 1 small carrot | Cut into Julienne strips |
| 1/2 green capsicum | Cut into Julienne strips |
| 1 Yellow Aji Chile | Any mild chile would do; remove seeds and cut into Julienne strips |
| two green onions | (Sometimes erroneously called shallots). Peel any dry skin, remove the roots, and cut into 2--3cm lengths |
| 250g firm fish fillet | I used Atlantic Salmon last night; ling is good too. Remove any bones, and cut into bite-sized pieces. |
| 1 Tablespoon oil | Heat the oil in a wok; when hot, add ginger, onion, carrot, capsicum and chile and stir fry for a few minutes |
| The fish | Add fish, and stir fry until close to cooked |
| 2 Tablespoons lesser galanga (Galingale | Add to mix, and stir fry |
| 1 Tablespoon lemon juice | |
| 1 Tablespoon fish sauce | |
| 1 Tablespoon sugar | Add to wok and stir |
| handful bean sprouts | Add to wok and stir |
| Check flavour and add more fish sauce, lemon juice or sugar as appropriate |