Recipe for Appetizing Thai fish stir fry

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This Thai stir-fried vegetable recipe combines garlic, galangal, and lime with Asian vegetables to make a side dish or main dish when protein is added. Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime. This restaurant-style fish stir-fry recipe is great for anyone intimidated by cooking a whole fish or looking for a healthy, protein/vegetable-packed meal.

Use firm white fish (cod, haddock, hake, red bream) skinned and pin boned.
You need vegetable oil, for frying.
Use For the marinade:.
Provide cornflour.
You need to prepare garlic, pressed.
You need grated ginger.
Prepare black pepper.
You need fresh coriander, chopped finely.
Provide green Thai chili, finely chopped or grated.
You need to prepare fish sauce.
Use dark soy sauce.
You need to prepare palm sugar.
Use For the stir fry and noodles:.
Use medium egg or flat rice noodles.
You need to prepare chili oil.
Prepare red pepper.
Use cup mushrooms.
You need sugar snap peas or mangetout.
Use beansprouts.
Prepare carrot, shredded.
Use spring onions.
Use quartered lime, to serve.

Short Tips:

Do not worry about sharp knives. Will they give you a nasty cut? absolutely. However dull knives are constantly verified to be more dangerous because they are more prone to slip when cutting, which makes the possibility of cutting yourself higher. If you plan to keeping knives sharp, you should also find out how to properly hold a chef’s knife, as well as how to hold the food you’re cutting.

Rinse and pat dry the fish; cut it into 5cm chunks. Mix all the marinade ingredients in a bowl, add the fish and chill for at least 30 minutes..
Core and chop the pepper into strips or dice; slice the mushrooms, slice the beans lengthwise. Trim the spring onions and chop them into 1-2cm pieces..
Soak the noodles: bring a pan of water to the boil, drop the noodles and soak them for 5 minutes..
In the meantime heat the oil in a wok over medium heat. Add the fish with the marinade and spread it over the bottom of the wok in a single layer. Cook for a minute, then turn the fish pieces over using chopsticks or tongs..
When the fish has barely turned opaque, remove it back to the bowl and keep aside..
Add all the vegetables except spring onions to the wok and turn the heat up a little. Stir around to dislodge the marinade that might have stuck to the bottom, add ½ cup of water and cover with a lid or a tray. Cook for 3 or 4 minutes, stirring now and again..
At this point drain the noodles, stir a little chili oil into them and keep warm..
When the vegetables look cooked, return the fish with its sauce into the wok, add the spring onions and stir gently. Cover the wok with a lid and let the fish steam for a minute or two..
Divide the noodles between serving bowls or plates and pile the fish stir fry on top. Serve with lime quarters..

This spicy Thai beef stir fry is served with a crisp fried egg on top and a flavour-packed dipping sauce on the side. Fry four eggs until crisp on the outside, but the yolks are still runny. Add the fish sauce, oyster sauce, soy sauce and palm sugar and a good handful of basil leaves and fold through the. The Thai stir fry sauce I use in this Spicy Thai Chicken Stir Fry is like the Thai equivalent of Charlie, my All Purpose Chinese Stir Fry Sauce. If you haven't discovered Charlie yet, pop over because honestly, especially if you are pressed for time, he will be life changing.

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