Plum and fish stir-fry

Total cost: $24.40 / $6.10 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 30 mins

Cooking:

Ingredients

600g skinless white fish fillets, thinly sliced: sustainable species include Flathead, Barramundi, Coral trouts, Blue-eye Trevalla.

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 (Chinese broccoli), cut into 4cm lengths

1/4 cup plum sauce

250g pouch microwavable brown basmati rice (or 1 1/3 cups cooked brown rice; ½ cup raw brown rice, cooked)

Method

Place fish in a large bowl with garlic, ginger and cooking wine; mix well. Sprinkle over cornflour and toss fish to coat.

Heat 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.

Heat 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.

Return fish to the pan. Drizzle with plum sauce and toss gently to warm through. Meanwhile, heat rice according to packet instructions.

To serve

Divide the stir-fry between 4 serving bowls and serve with steamed rice.

TIP: You could use prepared minced garlic and ginger for convenience

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Plum and fish stir-fry

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