1.Heat a wok on medium. Spray with cooking oil. Stir-fry capsicum, onion, ginger, garlic and chilli for 1-2 minutes, until they begin to soften.
2.Add fish and stir-fry for 2-3 minutes, until just cooked. Mix through bok choy, cabbage and sprouts. Stir-fry for 1-2 minutes, until they start to wilt.
3.Toss noodles through with sauces and sherry. Stir-fry 2-3 minutes, or until noodles heated through. Scatter with peanuts and coriander. Serve with lime wedges.
When stir-frying, use a firm-fleshed fish such as ling, blue eye trevalla or ocean perch. Cut into even-sized slices.
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