Full ingredients list:
600g skinless white fish fillets, thinly sliced
2 garlic cloves, crushed
2cm piece ginger, grated
1 tablespoon Chinese cooking wine
3 tablespoons cornflour
2 tablespoons olive oil
1 large carrot, thinly sliced
1 small red capsicum, thinly sliced
1 large zucchini, sliced
100g snow peas, trimmed, halved
1 bunch gai lan, cut into 4cm lengths
1/4 cup plum sauce
250g pouch microwavable brown basmati rice
Nutritional information (per serve)
Instructions and steps:
Step 1Place fish in a large bowl with garlic, ginger and cooking wine; mix well. Sprinkle over cornflour and toss fish to coat.
Step 2Heat half the oil in a large wok or non-stick frying pan over high heat. Swirl to coat the base. Cook fish strips in batches in the hot oil for 30 seconds, or until just golden and lightly crisp. Remove and set aside on paper towel.
Step 3Heat remaining oil in the pan. Stir-fry the carrot, capsicum and zucchini for 1–2 minutes. Add the snow peas and gai lan; stir-fry for a further 1–2 minutes, or until the vegies are tender but still crisp.
Step 4Return fish to the pan. Drizzle with plum sauce and toss gently to warm through. Meanwhile, heat rice according to packet instructions. Divide the stir-fry between 4 serving bowls and serve with steamed rice.
About this recipe
First published: February 2018