Stirfry Fish with Lemongrass & Asian Greens

Name: Stirfry Fish with Lemongrass & Asian Greens
Prep time: 600 s
Cook time: 600 s
Total time: 1200 s
Yield: 6
Ingredients: Noodles; Fish; Garlic; Ginger; Lemongrass; Onion; Broccoli; Capsicum; Bok choy; Hoisin sauce; Oyster sauce; Soy sauce; Rice vinegar; Bean sprouts

Pregnancy

Recipe

Prep: 10 mins

Cooking: 10 mins

Portion(s): 6

Lunch

While we highlight common allergens in our recipes, always check the ingredient labels on the products you use to ensure they meet your dietary needs.

Diet

Pescartarian

Allergens

Fish

Wheat

Soy

Shellfish

Gluten

Ingredients

900g hokkien noodles

spray oil for cooking

500g firm fish fillets, cut into large cubes

1 clove garlic, crushed

1 tsp grated ginger

2 stalks lemongrass, finely chopped

1 medium (170g) red onion, sliced

2 baby bok choy, quartered

1 bunch Chinese broccoli, coarsely chopped

1 medium (200g) green capsicum, sliced

2 tbsp hoisin sauce

2 tbsp oyster sauce

1 tbsp salt-reduced soy sauce

1 tbsp rice vinegar

1 cup (80g) bean sprouts

Step by step

Instructions
1. Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes, gently using a fork to separate strands. Drain well.
2. Spray a nonstick wok or frying pan with oil and heat on high. Cook fish in 2 batches for 3 minutes or until browned; set aside.
3. Reheat wok, add garlic, ginger, lemongrass and onion; stirfry for 2 minutes or until soft. Add bok choy, broccoli and capsicum and stirfry until tender but still crisp.
4. Combine hoisin sauce, oyster sauce, soy sauce and vinegar; add into wok with fish; reheat. Remove from heat and stir in bean sprouts.
5. Serve immediately over noodles.

Stirfry Fish with Lemongrass & Asian Greens

Ingredients

Step by step

Instructions