Stir-fried fish with gai lan and cashews

Fabulous fish stir fry!

  • 20 mins cooking
  • Serves 4
  • Print
You can't go past a good stir fry for a quick and easy meal time favourite. This fresh fish stir fry with gai lan and cashews makes a tasty meal.
Looking for more seafood stir fries?


  • 2 tablespoons sesame oil
  • 800 grams firm white fish fillets (see tip)
  • 500 grams gai lan, chopped coarsely
  • 4 green onions, sliced thinly lengthways
  • ¹⁄³ cup (80ml) kecap manis
  • 2 teaspoons sambal oelek
  • ½ cup (75g) raw cashews
  • 2 lebanese cucumbers (260g), cut into long thin matchsticks


  • 1
    Heat half the oil in a wok or large frying pan over medium-high heat; gently fry fish fillets, in batches, for 3 minutes or until browned lightly and cooked. Remove from wok.
  • 2
    Heat remaining oil in wok; stir-fry gai lan, onion, kecap manis, sambal oelek and cashews; stir-fry for 2 minutes or until gai lan is just wilted.
  • 3
    Remove wok from heat. Return fish to wok with cucumber; gently toss to combine, allowing the fish to naturally break into chunks.


Gai lan, also known as gai lum or chinese broccoli, is available from Asian food stores as well as most supermarkets and greengrocers.

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