This Stirfry fish with lemongrass and asian greens is a great dinner recipe for anyone who is intimidated by cooking fish and prefers to work with fillets or is looking for a healthy meal with plenty of protein and vegetables.
NUTRITIONAL INFO PER SERVE (6 serves)
389 Cal | 5.7g Fats | 47.5g Carbs | 35.7g Protein
Ingredients:
- 900 g hokkien noodles
- spray oil for cooking
- 500 g firm fish fillets, cut into large cubes
- 1 cloves garlic, crushed
- 1 tsp grated ginger
- 2 stalks lemon grass, finely chopped
- 1 medium red onion, sliced
- 2 baby bok choy, quartered
- 1 bunch Chinese broccoli, coarsely chopped
- 1 medium green capsicum, sliced
- 2 tbsp hoisin sauce
- 2 tbsp MAGGI Oyster Sauce 275mL
- 1 tbsp salt-reduced soy sauce
- 1 tbsp rice vinegar
- 1 cup bean sprouts
Steps:
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, MAGGI 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.
