13
370
20

Ingredients

  • 2 tablespoons oil
  • 1 2/3 pounds whitefish fillets (skin removed, cubed)
  • 1 clove garlic (peeled and finely chopped)
  • 1 teaspoon ginger (grated)
  • 1/2 red chili peppers (finely chopped)
  • 3 1/2 ounces shiitake (halved)
  • 1 small carrots (peeled and cut into thin strips)
  • 1 shallots (peeled and thinly sliced)
  • 3 scallions (halved lengthways, cut into 4cm pieces)
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • steamed rice (to serve)
  • cilantro (to serve)

Directions

  1. Heat half of the oil in a wok on high. Stir-fry the fish, garlic, ginger and chili, tossing very gently for 2-3 mins, until cooked through. Remove and set aside.
  2. Heat the remaining oil in the wok on high. Stir-fry the mushrooms, carrot, shallot and scallion for 3 mins, until the vegetables are tender but still crisp.
  3. Return the fish to the wok, adding the soy sauce and sesame oil. Gently stir-fry to coat the fish with the sauce. Serve with steamed rice and cilantro.
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NutritionView more

370Calories
Sodium14%DV340mg
Fat31%DV20g
Protein75%DV38g
Carbs3%DV9g
Fiber8%DV2g

PER SERVING *

Calories370Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat2.5g13%
Trans Fat
Cholesterol115mg38%
Sodium340mg14%
Potassium890mg25%
Protein38g75%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate9g3%
Dietary Fiber2g8%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.