Fish and chilli jam stir-fry

Delicious and succulent fish and chilli jam stir-fry - a mouthwatering combination of flavours and textures, and simply perfect for dinner tonight!

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Fish and chilli jam stir-fry
  • 1 tablespoon woolworths select canola oil
  • 1/2 cup woolworths select blanched almonds
  • 500 gram firm white fish fillets, sliced
  • 1 red capsicum, seeded, sliced
  • 1 onion, cut into wedges
  • 100 gram sugar snap peas, trimmed
  • 1/3 cup chilli jam stir-fry paste
  • 1 bunch baby bok choy, trimmed
  • spring onion, steamed rice, to serve


Fish and chilli jam stir-fry
  • 1
    Heat half the oil in a wok on high. Add almonds and stir-fry for 1-2 minutes until golden. Drain on paper towel.
  • 2
    Add fish in two batches to the same wok and stir-fry for 2-3 minutes until golden. Transfer to a plate.
  • 3
    Heat the remaining oil in the same wok. Stir-fry capsicum and onion for 1-2 minutes until onion is tender.
  • 4
    Return fish to wok with sugar snap peas, paste and almonds. Stir-fry for 1-2 minutes until heated through. Add bok choy and stir-fry for 1-2 minutes until just wilted. Serve with spring onion and rice.

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