- 500g skinless white fish fillets (we used sea bass), thinly sliced
- 2 garlic cloves, crushed
- 20g fresh ginger, peeled and grated
- 1tbsp chinese cooking wine
- 3tbsp cornflour
- 3tsp olive oil
- 1 large carrot, thinly sliced
- 1 red pepper, thinly sliced
- 2 courgettes, sliced
- 150g mangetout, trimmed
- 150g gai lan or pak choi, cut into 4cm lengths
- 2 x 250g pouches ready to heat brown basmati rice
- 100g plum sauce
- Put the fish in a large bowl with the garlic, ginger and cooking wine and mix well. Sprinkle over the cornflour and toss the fish to coat.
- Heat half the oil in a large non-stick frying pan over a high heat and swirl to coat the base. Cook the fish strips in batches in the hot oil for 30 sec or until they are just golden and lightly crisp. Remove and set aside on paper towel.
- Heat the remaining oil in the pan. Stir-fry the carrot, pepper and courgettes for 1–2 min. Add the mangetout and gai lan or pak choi and stir-fry for 1–2 min more until the veg are tender but still crisp.
- Heat the rice according to the pack instructions. Meanwhile, drizzle the plum sauce and 2tbsp water into the pan and toss gently to warm through. Add the fish and stir to heat through. Divide the stir-fry among 4 serving bowls and serve with the rice.
Nutrition per serving
Read more on how we calculate nutrition.
571 33g 18g 4g 7g 14g 1.4g 92mg 62g 3.1mg