Fish & Vegetable Stir Fry
Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 11.06 dollar
Difficulty level: 2 out of 4
16 Ingredients
- 5milliliter vegetable oil
- 350grams firm white fish fillets, sliced
- 3 cloves garlic, chopped
- 10 baby corn, thinly sliced
- 1 red capsicum, cut into desired shapes
- 1 green capsicum, cut into desired shapes
- 1 yellow capsicum, cut into desired shapes
- 150grams carrots, sliced
- 1 red onion, cut into wedges
- 150milliliter stock
- 1/2teaspoons white pepper powder
- 1tablespoons Ayam light soy 210ml
- 2tablespoons Ayam oyster sauce 210ml
- 2-3 dashes Ayam pure sesame oil 210ml
- 1tablespoons cornstarch mixed with 3 tbs, for thickening
- 2 sprigs coriander leaves, to garnish
Nutrition per serving
2060kJ
Protein
29.2grams
Sugars
24.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This fish stir fry recipe fuses an authentic Chinese sauce with flaky white fish and colourful veggies. Perfect served with fluffy white rice or egg noodles.
Method
Step 1 of 4
Heat 3 tablespoons of oil in a wok and cook the fish until half cooked, set aside and add a bit more oil if needed.
Step 2 of 4
Stir-fry garlic until fragrant and add in the fish, rest of the vegetables followed by seasoning.
Step 3 of 4
Stir-fry over high heat for 1-2 minutes, add in some stock or water, cover the wok and cook for 1 minute.
Step 4 of 4
Remove the lid, adjust seasoning to taste and stir the cornstarch slurry into the simmering sauce to thicken. Bring to a quick boil, turn off heat and serve with steamed rice.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.