Fish stir-fry with lemongrass & Asian greens

• Preparation time 10 minutes
• Cooking time 10 minutes
• Serves 4

Ingredients

• 450g packet hokkien noodles
• oil for cooking
• 500g firm fish steaks (e.g. barramundi, blue-eye trevalla, tuna), cut into large cubes
• 1 garlic clove, crushed
• 2cm piece ginger, finely grated
• 2 stalks lemongrass, finely chopped
• 1 red onion, sliced
• 1 bunch Chinese broccoli, coarsely chopped
• 1 green capsicum, sliced
• ¼ cup hoisin sauce
• 2 tbsp MAGGI Oyster Sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 bunch baby bok choy, leaves separated
• 120g bean sprouts

Method

1. Place noodles in a large heatproof bowl and cover with boiling water.
2. Gently prise them apart with two forks until the strands separate. Drain well.
3. Heat oil in a wok over high heat. Cook fish in 2 batches over high heat for 3 minutes or until it has changed colour. Removed from pan and set aside
4. Reheat wok, add garlic, ginger, lemongrass and onion and stir-fry for 2 minutes or until soft
5. Add broccoli and capsicum and stir-fry for 2 minutes until tender but still crisp
6. Combine sauces and vinegar and add to wok with bok choy and fish. Stir-fry until bok choy has wilted. Add bean sprouts and noodles and toss until hot.
7. Serve immediately.

Nutrition

Australian Institute of Sport - From the "Survival for the Active Family" cookbook05 Nov 2018, Pasta, survival-for-the-active-familyPasta