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Recipes
Stir-Fry Fish With Lemon Grass And Asian Greens
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Circle
15
minutes
15
minutes
4
servings
Stir-Fry Fish With Lemon Grass And Asian Greens
Salads
Paleo , Pescetarian
614
Energy
(kcal)
44.35
Protein
(g)
77.82
Carbs
(g)
8.26
Total Sugar
(g)
13.79
Total Fat
(g)
2.99
Sat Fat
(g)
8.92
Fiber
(g)
497.63
Sodium
(mg)
Ingredients
900 gram hokkien noodles
1 teaspoon of olive or canola oil
500 gram firm fish steaks (eg snapper, swordfish, marlin, tuna), cut into large cubes
1 teaspoon minced garlic
1 teaspoon minced ginger
2 stalks lemongrass, finely chopped
1 red onion, sliced
250 gram baby bok choy, leaves separated
1 bunch Chinese broccoli, coarsely chopped
1 cup sliced green capsicum
2 tablespoon hoisin sauce
1 tablespoon Oyster Sauce
1 tablespoon salt reduced soy sauce
100 gram bean sprouts
Preparation
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.
Drain well.
Spray a non-stick wok or frying pan with oil and heat.
Cook fish in 2 batches over medium-high heat for 3 minutes or until browned and tender; set aside.
Reheat wok, add garlic, ginger, lemongrass and onion; stir-fry for 2 minutes or until soft.
Add bok choy, broccoli and capsicum and stir-fry until tender but still crisp.
Combine sauces and vinegar, and stir into wok.
Add fish to wok and reheat.
Remove from heat and stir in the bean sprouts.
Serve immediately over noodles.
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Recipe Type
Breads
Desserts
Grills
Salads
Shakes
Soups
Dietary Requirements
Lacto-ovo vegetarian
Lacto-vegetarian
Ovo-vegetarian
Paleo
Pescetarian
Vegan
Vegetarian
Phase
Intensive
Transition
Maintenance
Stabilisation
Active 1
Active 2