FISH STIR-FRY THAI 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.

PAD KRAPAO (THAI STIR-FRY PORK WITH BASIL) RECIPE | ALLRECIPES



Pad Krapao (Thai Stir-Fry Pork with Basil) Recipe | Allrecipes image

Pad krapao (or pad kra pao) is a tasty Thai favorite. Serve with rice. Top with a fried egg, if desired.

Provided by Gingi Sheppard

Categories     World Cuisine    Asian    Thai

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
3 cloves garlic, chopped
3 large hot chile peppers, thinly sliced
1?½ cups sliced pork
1 tablespoon dark soy sauce
1 tablespoon sweet soy sauce
4 tablespoons fish sauce
1 tablespoon chile paste in soybean oil
1?½ cups sliced white onion
½ cup sliced green bell pepper
1 cup Thai basil leaves
1 teaspoon ground white pepper

Steps:

  • Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
  • Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.

Nutrition Facts : Calories 368.5 calories, CarbohydrateContent 24 g, CholesterolContent 69.3 mg, FatContent 18.4 g, FiberContent 3.2 g, ProteinContent 28.9 g, SaturatedFatContent 3.8 g, SodiumContent 2110.2 mg, SugarContent 12.7 g

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