Name: Korean fish stir-fry
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4
Ingredients: 2 tablespoon soy sauce; 1 tablespoon chinese rice wine or dry sherry; 2 garlic cloves, crushed; 1 small red chilli, seeded, chopped (or 1 teaspoon chilli powder); 2 teaspoon sesame oil; 350 gram basa fillets, cubed; 2 teaspoon oil; 1 red capsicum, seeded, thinly sliced; 100 gram sugar snaps (or snow peas), trimmed; 4 green onions, finely chopped; 250 gram rice stick noodles, cooked, to serve

Ingredients

2 tablespoon soy sauce

1 tablespoon chinese rice wine or dry sherry

2 garlic cloves, crushed

1 small red chilli, seeded, chopped (or 1 teaspoon chilli powder)

2 teaspoon sesame oil

350 gram basa fillets, cubed

2 teaspoon oil

1 red capsicum, seeded, thinly sliced

100 gram sugar snaps (or snow peas), trimmed

4 green onions, finely chopped

250 gram rice stick noodles, cooked, to serve

Method

1.In a bowl combine soy, wine, garlic, chilli and sesame oil. Add fish and turn to coat. Set aside for 10 minutes.

2.Heat the oil in a wok on high. Add drained fish (reserving marinade), and stir-fry for 2 minutes. Add capsicum, sugar snaps and onion, and stir-fry for 2-3 minutes.

3.Pour in reserved marinade and stir-fry for 1-2 minutes, until fish is cooked and sauce thickens slightly. Serve with noodles.

This is a quick dish – have everything ready before you begin to cook.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook