EatSmarter exclusive recipe

Stir-Fried Redfish and Chile Pepperswith Broccoli and Lemongrass

Stir-Fried Redfish and Chile Peppers - Stir-Fried Redfish and Chile Peppers - Wonderfully easy: Fresh from the garden and sea with Asian flavors
Stir-Fried Redfish and Chile Peppers - Wonderfully easy: Fresh from the garden and sea with Asian flavors

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Calories:292 kcal
Difficulty:moderate
Preparation:20 min
Ready in:95 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories292 kcal(15%)
Protein36 g(72%)
Fat14 g(18%)
Carbohydrates3 g(1%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ½ poundsRedfish fillet (with skin)
2red Chile pepper
2 tablespoonsThai fish sauce
3 stalksLemongrass
1 stalkLeek (about 250 grams)
1 piecefresh Ginger root (about 15 grams)
14 ouncesBroccoli
3 tablespoonsCanola oil
3 tablespoonsOyster sauce
¾ cupsChicken broth

Kitchen Utensils

1 Tablespoon, 1 Small knife, 1 Paper towel, 1 Large knife, 1 Cutting board, 1 Bowl, 1 Small bowl, 1 Wok, 1 Wooden spoon, 1 Fine grater, 1 Peeler, 1 Slotted spatula

Directions

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1 Rinse fish fillets, pat dry and cut into 2 cm wide (approximately 3/4 inch) strips.
2 Rinse the chile peppers, wipe dry and cut into thin rings.
3 Mix the fish sauce and chile peppers, then spread over the fish and let stand one hour, covered.
4 Trim both ends of lemongrass and peel tough outer layer. Rinse lemongrass, pat dry and cut into 5 cm (approximately 2-inch) long pieces.
5 Rinse leek, drain and cut into thin rings. Peel ginger root and finely grate.
6 Rinse broccoli and cut into small florets, then peel the stem and cut into small pieces.
7 Heat 1 tablespoon oil in a non-stick wok. Stir-fry the broccoli, leek and lemongrass over medium heat until crisp-tender, 4-5 minutes.
8 Add ginger and stir-fry briefly. Stir in the oyster sauce and chicken stock and cook, stirring, until vegetables are coated, 2-3 minutes. Remove vegetable mixture from wok and keep warm.
9 Wipe the wok clean. Heat the remaining oil. Pat dry the fish pieces and stir-fry over medium heat until browned, 3-4 minutes.
10 Divide vegetables among warmed plates and arrange the fried fish pieces on top. Serve immediately.
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