Spicy Asian Fish
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Healthy, because
Even smarter
Fish is a great source of protein and Omega-3 fatty acids which are very good for your heart and brain function.
Serve with a side of brown rice for added energizing carbohydrates and a powerful dose of fiber.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅔ cups baby Sweet corn
- 8 scallions (chopped diagonally into 2)
- 1 red pepper (deseeded and cut into strips)
- 2 carrots (chopped diagonally into thin slices)
- 2 stalks Celery (sliced)
- 2 cloves garlic cloves (peeled and sliced)
- 2 Tbsps vegetable oil
- 8 Cod (28 oz.)
- 2 Tbsps Rice wine
- 2 Tbsps soy sauce
- 2 Tbsps Fish sauce
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 2 Tablespoons, 1 Wooden spoon, 1 Sieve, 1 Immersion blender
Preparation steps
1.
Blanch the baby corn, spring onions, pepper, carrots, and celery in salted water for around 4 minutes until al dente.
2.
Heat the oil in a wok, and briefly fry the garlic. Set aside.
3.
Add the fish fillets to the wok and fry until golden brown on one side. Turn the fish over and add 4 tbsp of water, the rice wine, soy sauce and fish sauce.
4.
Return the garlic to the wok, reduce the heat, and simmer for a further 1-2 minutes until the fish is cooked. Season with salt and pepper.
5.
Drain the vegetables and arrange on plates. Top with the fish fillets and sauce.
