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Thai fish stir fry
Thai fish stir fry

Before you jump to Thai fish stir fry recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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All in all, it is easy to start making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to thai fish stir fry recipe. To cook thai fish stir fry you need 22 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Thai fish stir fry:
  1. Use firm white fish (cod, haddock, hake, red bream) skinned and pin boned
  2. Use vegetable oil, for frying
  3. Provide For the marinade:
  4. Prepare cornflour
  5. Prepare garlic, pressed
  6. Provide grated ginger
  7. You need black pepper
  8. Provide fresh coriander, chopped finely
  9. Get green Thai chili, finely chopped or grated
  10. Provide fish sauce
  11. You need dark soy sauce
  12. Get palm sugar
  13. Prepare For the stir fry and noodles:
  14. Get medium egg or flat rice noodles
  15. Get chili oil
  16. You need red pepper
  17. You need cup mushrooms
  18. You need sugar snap peas or mangetout
  19. Get beansprouts
  20. You need carrot, shredded
  21. You need spring onions
  22. Take quartered lime, to serve
Instructions to make Thai fish stir fry:
  1. 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.
  2. 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.
  3. Soak the noodles: bring a pan of water to the boil, drop the noodles and soak them for 5 minutes.
  4. 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.
  5. When the fish has barely turned opaque, remove it back to the bowl and keep aside.
  6. 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.
  7. At this point drain the noodles, stir a little chili oil into them and keep warm.
  8. 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.
  9. Divide the noodles between serving bowls or plates and pile the fish stir fry on top. Serve with lime quarters.

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