How to Prepare Speedy Thai fish stir fry
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Before you jump to Thai fish stir fry recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.
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We hope you got benefit from reading it, now let's go back to thai fish stir fry recipe. You can have thai fish stir fry using 22 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Thai fish stir fry:
- Provide 300 g (10 oz.) of firm white fish (cod, haddock, hake, red bream) skinned and pin boned.
- Prepare 2 tbsp. of vegetable oil, for frying.
- You need of For the marinade:.
- Use 1 tsp of cornflour.
- Get 1 clove of garlic, pressed.
- You need 1 tbsp. of grated ginger.
- Use 1/2 tsp of black pepper.
- Prepare 1/2 bunch of fresh coriander, chopped finely.
- Provide 1 of green Thai chili, finely chopped or grated.
- Get 1 1/2 tbsp. of fish sauce.
- Prepare 1/2 tbsp. of dark soy sauce.
- Get 1 tsp of palm sugar.
- Use of For the stir fry and noodles:.
- Use 100 g (3 oz.) of medium egg or flat rice noodles.
- You need of chili oil.
- Take 1 of red pepper.
- Take 100 g (3 oz.) of cup mushrooms.
- Prepare 1 handful of sugar snap peas or mangetout.
- Prepare 50 g (1 1/2 oz.) of beansprouts.
- Get 1/2 of carrot, shredded.
- Use 4 of spring onions.
- Use of quartered lime, to serve.
Instructions to make Thai fish stir fry:
- Rinse and pat dry the fish; cut it into 5cm chunks. Mix all the marinade ingredients in a bowl, add the fish and chill for at least 30 minutes..
- Core and chop the pepper into strips or dice; slice the mushrooms, slice the beans lengthwise. Trim the spring onions and chop them into 1-2cm pieces..
- Soak the noodles: bring a pan of water to the boil, drop the noodles and soak them for 5 minutes..
- In the meantime heat the oil in a wok over medium heat. Add the fish with the marinade and spread it over the bottom of the wok in a single layer. Cook for a minute, then turn the fish pieces over using chopsticks or tongs..
- When the fish has barely turned opaque, remove it back to the bowl and keep aside..
- Add all the vegetables except spring onions to the wok and turn the heat up a little. Stir around to dislodge the marinade that might have stuck to the bottom, add ½ cup of water and cover with a lid or a tray. Cook for 3 or 4 minutes, stirring now and again..
- At this point drain the noodles, stir a little chili oil into them and keep warm..
- When the vegetables look cooked, return the fish with its sauce into the wok, add the spring onions and stir gently. Cover the wok with a lid and let the fish steam for a minute or two..
- Divide the noodles between serving bowls or plates and pile the fish stir fry on top. Serve with lime quarters..
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