FISH SAUCE STIR FRY RECIPES

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THAI FISH STIR FRY | RECIPE | CUISINE FIEND



Thai Fish Stir Fry | Recipe | Cuisine Fiend image

Thai fish stir fry with mushrooms, beans and noodles, with cod or other firm white fish. The secret is to marinate it well, cook it on medium heat and handle it with care.

Provided by Cuisine fiend

Total Time 20 minutes

Yield 2

Number Of Ingredients 20

300g (10 oz.) firm white fish (cod, haddock, hake, red bream) skinned and pin boned
2 tbsp. vegetable oil, for frying
1 tsp cornflour
1 clove of garlic, pressed
1 tbsp. grated ginger
1/2 tsp black pepper
1/2 bunch of fresh coriander, chopped finely
1 green Thai chili, finely chopped or grated
11/2 tbsp. fish sauce
1/2 tbsp. dark soy sauce
1 tsp palm sugar
100g (3 oz.) medium egg or flat rice noodles
chili oil
1 red pepper
100g (3 oz.) cup mushrooms
a handful of sugar snap peas or mangetout
50g (11/2 oz.) beansprouts
1/2 carrot, shredded
4 spring onions
quartered lime, to serve

Steps:

  • 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 large 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.

VEGETABLE AND CHICKEN STIR-FRY RECIPE - PINO MAFFEO | FOOD ...



Vegetable and Chicken Stir-Fry Recipe - Pino Maffeo | Food ... image

Chef Way Green vegetables—broccoli, snow peas and celery—are the main focus of this stir-fry, which Pino Maffeo tops with toasted crushed glutinous rice.Easy Way Serve the vegetables on a bed of steamed jasmine rice, forgoing the toasted rice garnish. More Fast Asian Recipes

Provided by Pino Maffeo

Total Time 30 minutes

Yield 4

Number Of Ingredients 16

1/4 cup canola oil
1 medium onion, halved and thinly sliced
1/2 pound skinless, boneless chicken thighs, cut into thin strips
1 tablespoon Asian fish sauce
1 small head of broccoli, cut into 1-inch florets
1 celery rib, thinly sliced
4 ounces snow peas (1 1/2 cups)
1 garlic clove, thinly sliced
1 tablespoon minced fresh ginger
1 teaspoon sambal oelek or Chinese chile-garlic sauce
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 cup mung bean sprouts
2 tablespoons shredded basil leaves
1 tablespoon fresh lime juice
Steamed jasmine rice, for serving

Steps:

  • Heat a wok until very hot. Add 2 tablespoons of the canola oil and when it is nearly smoking, add the sliced onion and chicken strips. Stir-fry over high heat until the chicken is lightly browned in spots but not cooked through, about 3 minutes. Add the fish sauce and stir-fry for 10 seconds. Scrape the chicken onto a medium plate and wipe out the wok.
  • Heat the remaining 2 tablespoons of oil in the wok. Add the broccoli, celery, snow peas, garlic and ginger and stir-fry over high heat until crisp-tender, 3 to 4 minutes. Return the chicken to the wok along with any accumulated juices. Add the sambal and hoisin and oyster sauces and stir-fry just until the chicken is cooked through, 3 to 4 minutes longer. Add the bean sprouts, basil and lime juice and toss well. Transfer to a bowl and serve right away, with steamed jasmine rice.

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