Thai Fish Stir Fry

Serves 2
Cook time: 20 minutes

Ingredients:

• 300g firm white skinned fish fillet such as rockling, cod, haddock, hake, bream
• 2 tbsp vegetable oil
  
  For the marinade:
• 1 tsp cornflour
• 1 or 2 cloves garlic, pressed
• 1 tbsp grated ginger
• 1/2 tsp black pepper
• 1/2 bunch fresh coriander, chopped
• 1 green Thai chili, finely chopped
• 1 1/2 tbsp fish sauce
• 1/2 tbsp dark soy sauce
• 1 tsp sugar
  
  For the stir fry & noodles:
• 100g medium egg or flat rice noodles
• chili oil
• 1 red pepper / capsicum
• 100g cup mushrooms
• Handful sugar snap peas / mangetout
• 50g beansprouts
• 1/2 carrot, shredded
• 4 spring onions
• quartered lime, to serve

Method:

1. Rinse and pat dry the fish. Cut it into 5cm chunks. Mix all marinade ingredients into a bowl, add the fish and chill for 30 minutes or more.
2. Core and chop the pepper into strips or dice; slice the mushrooms, slice the beans lengthways, trim the spring onions and chop into 1 cm pieces.
3. Bring a pan of water to the boil, add the noodles and soak for 5 minutes (or according to pack instructions).
4. 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 pieces over. When the fish has barely turned opaque remove it back to the bowl & set aside.
5. Add all the vegetables to the wok except the spring onions and increase the heat a little. Stir around to dislodge the marinade that might have stuck to the bottom, add 1/2 cup of water and cover with a lid. Cook for 3 or 4 minutes, stirring now and then.
6. Drain the noodles, stir a little chili oil into them and keep warm.
7. Once the veggies are cooked, return the fish with its sauce into the wok, add the spring onions and stir gently. Cover with a lid and let the fish steam for a minute or two.
8. Divide the noodles between serving dishes and pile the stir fry on top. Serve with lime quarters.