Stir-Fry Fish with Lemongrass and Asian Greens

Ingredients

• 80g hokkien noodles
• 100g firm fish steaks (eg snapper, swordfish, marlin, tuna), cut into large cubes
• ½ teaspoon minced garlic
• ½ teaspoon minced ginger
• 1 stalk lemongrass, finely chopped
• ½ small red onion, sliced
• 75g baby bok choy, leaves separated
• 2 sprigs of Chinese broccoli, coarsely chopped
• ½ cup sliced green capsicum
• 1 teaspoon hoisin sauce
• 1 teaspoon Oyster Sauce
• 1 teaspoon salt reduced soy sauce
• 25g bean sprouts
• Low calorie spray oil

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 non-stick 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; stir-fry for 2 minutes or until soft.
6. Add bok choy, broccoli and capsicum and stir-fry 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 the bean sprouts.
10. Serve immediately over noodles.

Allergens and Intolerances

• This recipe contains fish, shellfish, wheat and soy. Please check ingredients and allergen declarations on all food packaging to ensure it is suitable for your dietary requirements.