Name: Fish and vegetable stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 teaspoon vegetable oil; 750 gram blue eye treualla or other firm, boneless fish fillets, sliced; 200 gram snow peas, trimmed, sliced diagonally; 1 bunch baby buk choy, quartered; 1 bunch broccolini, sliced; 4 green onions, sliced; 250 gram fresh rice noodles (or noodles of choice),; 1/4 cup salt reduced soy sauce; 2 tablespoon sweet chilli sauce; coriander leaves, to serve

Fish and vegetable stir-fry

Serves 4

Prep

20M

Cook

15M

Total

35M

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Ingredients

2 teaspoon vegetable oil

750 gram blue eye treualla or other firm, boneless fish fillets, sliced

200 gram snow peas, trimmed, sliced diagonally

1 bunch baby buk choy, quartered

1 bunch broccolini, sliced

4 green onions, sliced

250 gram fresh rice noodles (or noodles of choice),

1/4 cup salt reduced soy sauce

2 tablespoon sweet chilli sauce

coriander leaves, to serve

Method

1.Heat oil in a wok or large frying pan on high. Stir-fry fish in 2 batches, for 2-3 minutes until cooked through. Transfer to a plate.

2.Add snow peas, baby buk choy, broccolini and green onions to same wok. Stir-fry for 3-5 minutes, until tender.

3.Cook noodles according to packet instructions. Drain well.

4.Toss noodles through vegetables with fish, soy sauce and chilli sauce. Serve topped with coriander.

For those who don’t have a peanut allergy, add 2 tablespoons roughly chopped toasted peanuts.
Note

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