Name: Fish with kaffir lime and sugar snap peas
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 500 gram firm white fish fillets, cut into 3cm pieces; 1 medium_piece (150g), brown onion, sliced thinly; 1 clove garlic, crushed; 10 centimetre (20g) stick fresh lemon grass, chopped finely; 1 1/2 tablespoon brown sugar; 1/2 cup (125ml) water; 300 gram sugar snap peas, trimmed; 170 gram asparagus, trimmed, cut into 3cm lengths; 2 fresh kaffir lime leaves, shredded finely; 2 tablespoon lemon juice

Ingredients

2 tablespoon peanut oil

500 gram firm white fish fillets, cut into 3cm pieces

1 medium_piece (150g), brown onion, sliced thinly

1 clove garlic, crushed

10 centimetre (20g) stick fresh lemon grass, chopped finely

1 1/2 tablespoon brown sugar

1/2 cup (125ml) water

300 gram sugar snap peas, trimmed

170 gram asparagus, trimmed, cut into 3cm lengths

2 fresh kaffir lime leaves, shredded finely

2 tablespoon lemon juice

Method

1.Heat half the oil in wok, stir-fry fish, in batches, until browned. Remove from wok.

2.Heat remaining oil in wok, stir-fry onion, garlic and lemon grass until onion softens. Add sugar and half the water, bring to the boil, then simmer, uncovered, until sauce thickens slightly.

3.Add peas, asparagus and the remaining water; stir-fry until vegetables are tender. Return fish to wok, stir-fry until hot, season to taste.

4.Serve stir-fry sprinkled with lime leaves, drizzle with lemon juice.

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets.
Note

Woman's Weekly Food

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Ingredients

Method

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