Stirfry fish with lemongrass & asian greens

• Preparation time 10 minutes
• Cooking time 10 minutes
• Serves 4-6

Ingredients

• 900 g hokkien noodles
• olive or canola oil spray
• 500 g firm fish steaks (e.g. snapper, marlin, tuna), cut into large cubes
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 stalks lemongrass, finely chopped
• 1 red onion, sliced
• 250 g baby bok choy, leaves separated
• 1 bunch Chinese broccoli, coarsely chopped
• 1 cup sliced green capsicum
• 2 tablespoons hoisin sauce
• 1 tablespoon MAGGI Oyster Sauce
• 1 tablespoon salt-reduced soy sauce
• 1 tablespoon rice vinegar
• 100 g bean sprouts

Method

1. Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes, gently using a wooden spoon to separate strands.
2. Drain well.
3. Spray a nonstick wok or frying pan with oil and heat.
4. Cook fish in 2 batches over medium-high heat for 3 minutes or until browned and tender; set aside.
5. Reheat wok, add garlic, ginger, lemongrass and onion: stirfry for 2 minutes or until soft.
6. Add bok choy, broccoli and capsicum and stirfry until tender but still crisp.
7. Combine sauces and vinegar, and stir into wok.
8. Add fish to wok and reheat.
9. Remove from heat and stir in bean sprouts.
10. Serve immediately over noodles.

HINT: Chicken and tofu also work well in this recipe

Nutrition

Australian Institute of Sport - From the "Survival from the Fittest" cookbook05 Nov 2018HINT: Chicken and tofu also work well in this recipe, Spice, survival-from-the-fittestSpice