15-minute Stirfry Fish with Lemongrass and Asian Greens

This stir-fry fish with lemongrass and asian greens is a great dinner recipe for anyone who is intimidated by cooking fish and prefers to work with fillets or is looking for a healthy meal with plenty of protein and vegetables.

NUTRITIONAL INFO PER SERVE (6 serves)

389 Cal | 5.7g Fats | 47.5g Carbs | 35.7g Protein

Ingredients

• 900 g hokkien noodles

• spray oil for cooking

• 500 g firm fish fillets, cut into large cubes

• 1 clove of garlic, crushed

• 1 tsp grated ginger

• 2 stalks lemon grass, finely chopped

• 1 medium red onion, sliced

• 2 baby bok choy, quartered

• 1 bunch Chinese broccoli, coarsely chopped

• 1 medium green capsicum, sliced

• 2 tbsp hoisin sauce

• 2 tbsp MAGGI Oyster Sauce 275mL

• 1 tbsp salt-reduced soy sauce

• 1 tbsp rice vinegar

• 1 cup bean sprouts

Steps

1. Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes, gently using a fork to separate strands. Drain well.

2. Spray a nonstick wok or frying pan with oil and heat on high. Cook fish in 2 batches for 3 minutes or until browned; set aside.

3. 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.

4. Combine hoisin sauce, MAGGI oyster sauce, soy sauce and vinegar; add into the wok with the fish; reheat. Remove from heat and stir in bean sprouts.

5. Serve immediately over noodles.