Stir-Fried Redfish and Chile Peppers
with Broccoli and Lemongrass
|Saturated Fat Acids||2.1 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Rinse fish fillets, pat dry and cut into 2 cm wide (approximately 3/4 inch) strips.
Rinse the chile peppers, wipe dry and cut into thin rings.
Mix the fish sauce and chile peppers, then spread over the fish and let stand one hour, covered.
Trim both ends of lemongrass and peel tough outer layer. Rinse lemongrass, pat dry and cut into 5 cm (approximately 2-inch) long pieces.
Rinse leek, drain and cut into thin rings. Peel ginger root and finely grate.
Rinse broccoli and cut into small florets, then peel the stem and cut into small pieces.
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.
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.
Wipe the wok clean. Heat the remaining oil. Pat dry the fish pieces and stir-fry over medium heat until browned, 3-4 minutes.
Divide vegetables among warmed plates and arrange the fried fish pieces on top. Serve immediately.