Grow Your Own Vegetable Garden
Members' Recipes
Recipes for excess Asian Greens
Thai Style fish with Asian Green Stir Fry
You'll need:
- A firm type fish fillet per person -we use Basa or Bream
- A tbsp of olive or peanut oil
- The Juice of a lime
- A fresh chilli, finely chopped
- Fresh Coriander - chopped, as little or as much as you like
- A clove of garlic crushed
- A tsp of grated fresh ginger
- A chopped spring onion
- A tbsp of Fish sauce
- A tsp brown sugar
For the Veggies:
- A couple of baby green stemmed pak choy, quartered lengthways, or whatever Asian greens you have
- An onion, cut into eighths, then the layers separated
- A crushed clove of garlic
- A tsp of grated fresh ginger
- A good 'dose' of Oyster sauce
- A tbsp of light soy or fish sauce
- A tbsp of olive or peanut oil
Method:
Prepare all the veggies and have all the ingredients to hand ready to go as this is a super fast meal to cook and it MUST be served immediately, piping hot!
Heat a fry pan AND a wok or suitable pan (with a lid), the fry pan over medium heat and the wok over high heat.
Add the oil to the fry pan and add the fish fillet/s.
(If you have a few to do, delay heating the wok until most are cooked, keeping those done warm in a low oven, but don't take too long)
Whilst the fish is cooking, in the hot wok, add the oil, it should just start to smoke. Add the garlic, ginger and onion and stir fry quickly for about two minutes, keeping it moving! Turn the fish fillet over carefully to cook the other side.
Add the Asian greens to the wok, stir to combine with the onion, garlic and ginger then add about 1/4 to 1/2 of a cup of water and immediately place the lid on to steam the veggies. Lower the heat slightly.
By now the fish should be pretty much cooked, the cooking time will depend on the thickness of the fillet.
If it is done, lift it out of the pan and place on a plate and keep it warm.
Turn up the heat to high and add the garlic, ginger and chilli and fry for one minute. Add the lime juice, fish sauce, sugar, coriander and spring onion and stir to combine, then turn the heat back down. Add the fish back to the pan and coat the fillet in the sauce.
Lift the lid off the wok, add the oyster and soy or fish sauce to taste and stir to combine.
Place the fish fillet on a serving plate, with the stir fry to the side, then pour the remaining sauce from the fish pan over the fillet. ENJOY!
NOTE: If you have multiple fish fillets to cook, don't worry about returning them to the pan, just pour the sauce over the top.
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