Fish Quick Main Asian

Korean fish stir-fry

Name: Korean fish stir-fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 600g ling fillets, cut into 3cm pieces; 180g rice stick noodles; 2 teaspoons sunflower or rice bran oil; 4 spring onions, finely chopped; 2 green capsicums, thinly sliced; 1 red capsicum, thinly sliced; 2 cups watercress sprigs; 2 garlic cloves, crushed; 1/2 teaspoon chilli powder; 2 tablespoons soy sauce; 1 tablespoon Chinese rice wine (shaohsing); 2 teaspoons sesame seeds, toasted; 2 teaspoons sesame oil

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This fish stir-fry is a quick and healthy meal for those nights where we don't have time to spare.

600g ling fillets, cut into 3cm pieces
180g rice stick noodles
2 teaspoons sunflower or rice bran oil
4 spring onions, finely chopped
2 green capsicums, thinly sliced
1 red capsicum, thinly sliced
2 cups watercress sprigs

Marinade

2 garlic cloves, crushed
1/2 teaspoon chilli powder
2 tablespoons soy sauce
1 tablespoon Chinese rice wine (shaohsing)
2 teaspoons sesame seeds, toasted
2 teaspoons sesame oil

Method

1.

Combine marinade ingredients in a bowl, add fish and turn to coat. Stand for 10 minutes. Cook the noodles according to packet instructions, then drain.
2.

Heat the oil in a wok over high heat. Add drained fish (reserving marinade), and stir-fry for 1 minute. Add onion and capsicum and stir-fry for 2 minutes. Add reserved marinade and simmer for 2-3 minutes until fish is cooked and sauce is slightly thickened. Remove from the heat and fold in watercress, then serve the stir-fry on the noodles.