15-minute Stirfry Fish with Lemongrass and Asian Greens

Posted by Beni Cook
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.



389 Cal | 5.7g Fats | 47.5g Carbs | 35.7g Protein

  • 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

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.

Beni Cook
Beni Cook is the Head Personal Trainer and Founder of Beyond Best. Beni is a health and fitness expert who develops individualised exercise programs that will meet your own short and long-term objectives, while providing information, advice and encouragement that will enable you to lead your healthiest life, every day.

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