Spicy oriental fish dish 

Spicy oriental fish dish


Calories:555 kcal
Preparation:45 min
Ready in:45 min
1 serving contains (Percentage of daily recommendation)
Calories555 kcal(28%)
Protein87 g(174%)
Fat11 g(14%)
Carbohydrates24 g(9%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe author: EAT SMARTER


For servings

1 ⅔ cupsbaby Sweet corn
8scallions chopped diagonally into 4 cm | 1.75" pieces
1red peppers deseeded and cut into strips
2carrots chopped diagonally into thin slices
2 stalksCelery sliced
2 clovesgarlic peeled and sliced
2 tablespoonsvegetable oil
8Cod fillet around 800 g
2 tablespoonsRice wine
2 tablespoonssoy sauce
2 tablespoonsFish sauce

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


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.


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