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Stirfry Fish with Lemongrass & Asian Greens


Time preparation10mn

Time cooking10mn

Time Total20mn


900g hokkien noodles

spray oil for cooking

500g firm fish fillets, cut into large cubes

1 clove garlic, crushed

1 tsp grated ginger

2 stalks lemongrass, finely chopped

1 medium (170g) red onion, sliced

2 baby bok choy, quartered

1 bunch Chinese broccoli, coarsely chopped

1 medium (200g) green capsicum, sliced

2 tbsp hoisin sauce

2 tbsp oyster sauce

1 tbsp salt-reduced soy sauce

1 tbsp rice vinegar

1 cup (80g) bean sprouts


  1. Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes, gently using a fork to separate strands. Drain well.
  2. Spray a nonstick wok or frying pan with oil and heat on high. Cook fish in 2 batches for 3 minutes or until browned; set aside.
  3. Reheat wok, add garlic, ginger, lemongrass and onion; stirfry for 2 minutes or until soft. Add bok choy, broccoli and capsicum and stirfry until tender but still crisp.
  4. Combine hoisin sauce, oyster sauce, soy sauce and vinegar; add into wok with fish; reheat. Remove from heat and stir in bean sprouts.
  5. Serve immediately over noodles.

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