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stir-fry fish with lemon grass and asian greens Lunch,

  • Prep time : 15 minutes
  • Cooking time : 15 minutes
  • Serving : 4 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Pescetarian,Paleo,
  • 335
  • 36.7
  • 31.6
  • 7.5
  • 5.04
  • 1.3
  • 7.6
  • 870.9
  • 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
  • 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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