Thai fish stir fry. 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 Fish stir fry is a great dish, especially if you souse the fish with Thai flavours, but the best fish for a stir fry needs to be firm: cod, haddock, hake. Thai Brownie Cakes, Street Market Food Thailand, Thai Street Food.
We cook a lot of Thai, Indian etc, but the flavours are probably too strong for such nice sweet fish! I used frozen Hoki, a fish from New Zealand. This Thai stir-fried vegetable recipe combines garlic, galangal, and lime with Asian-style vegetables to make a side dish or main dish when protein is added. You can have Thai fish stir fry using 22 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Thai fish stir fry
- You need 300 g (10 oz.) of firm white fish (cod, haddock, hake, red bream) skinned and pin boned.
- You need 2 tbsp. of vegetable oil, for frying.
- You need of For the marinade:.
- You need 1 tsp of cornflour.
- It’s 1 clove of garlic, pressed.
- You need 1 tbsp. of grated ginger.
- It’s 1/2 tsp of black pepper.
- You need 1/2 bunch of fresh coriander, chopped finely.
- You need 1 of green Thai chili, finely chopped or grated.
- Prepare 1 1/2 tbsp. of fish sauce.
- Prepare 1/2 tbsp. of dark soy sauce.
- Prepare 1 tsp of palm sugar.
- You need of For the stir fry and noodles:.
- You need 100 g (3 oz.) of medium egg or flat rice noodles.
- It’s of chili oil.
- Prepare 1 of red pepper.
- Prepare 100 g (3 oz.) of cup mushrooms.
- Prepare 1 handful of sugar snap peas or mangetout.
- It’s 50 g (1 1/2 oz.) of beansprouts.
- You need 1/2 of carrot, shredded.
- It’s 4 of spring onions.
- You need of quartered lime, to serve.
Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime. Fish is good for you, and very easy to prepare. This Thai recipe is also quick to make. You will need fish, garlic powder, oyster sauce, sugar, salt, chili sauce, egg, flour, peanuts, and cooking oil.
Thai fish stir fry instructions
- 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..
Watch this video cooking tutorial and learn how to prepare stir fried fish with Thai chef Kai. Fresh Cod was on sale at the fish market in my grocery store. I bought some to make a fish chowder, but the weather got warm and I didn't feel like chowder anymore. I decided to use the cod in one of my favorite Thai stir fry recipes. A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms.