Stir-Fry Fish With Lemon Grass And Asian Greens

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.