How to Make Delicious Thai fish stir fry

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Thai fish stir fry. When the vegetables look cooked, return the fish with its sauce into the wok, add the spring onions and stir gently. Cover the wok with a lid and let the fish steam for a minute or two. Divide the noodles between serving bowls or plates and pile the fish stir fry on top.

Thai fish stir fry Thai Basil Fish Stir Fry Yum. Fresh Cod was on sale at the fish market in my grocery store. I bought some to make a fish chowder, but the weather got warm and I didn't feel like chowder anymore. You can cook Thai fish stir fry using 22 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Thai fish stir fry

  1. Prepare 300 g (10 oz.) of firm white fish (cod, haddock, hake, red bream) skinned and pin boned.
  2. It's 2 tbsp. of vegetable oil, for frying.
  3. Prepare of For the marinade:.
  4. It's 1 tsp of cornflour.
  5. You need 1 clove of garlic, pressed.
  6. You need 1 tbsp. of grated ginger.
  7. Prepare 1/2 tsp of black pepper.
  8. Prepare 1/2 bunch of fresh coriander, chopped finely.
  9. Prepare 1 of green Thai chili, finely chopped or grated.
  10. Prepare 1 1/2 tbsp. of fish sauce.
  11. Prepare 1/2 tbsp. of dark soy sauce.
  12. It's 1 tsp of palm sugar.
  13. It's of For the stir fry and noodles:.
  14. Prepare 100 g (3 oz.) of medium egg or flat rice noodles.
  15. You need of chili oil.
  16. You need 1 of red pepper.
  17. It's 100 g (3 oz.) of cup mushrooms.
  18. You need 1 handful of sugar snap peas or mangetout.
  19. It's 50 g (1 1/2 oz.) of beansprouts.
  20. You need 1/2 of carrot, shredded.
  21. It's 4 of spring onions.
  22. It's of quartered lime, to serve.

I decided to use the cod in one of my favorite Thai stir fry recipes and it turned out great. So always remember, don't let a recipe hold you back. Slice the fish are first, then role it in flour and deep-fry it to a crispy crunch. Quickly stir-fry the crispy fish with wild ginger and the peppercorns releasing their aromatic oils, creating wonderful flavors.

Thai fish stir fry step by step

  1. Rinse and pat dry the fish; cut it into 5cm chunks. Mix all the marinade ingredients in a bowl, add the fish and chill for at least 30 minutes..
  2. Core and chop the pepper into strips or dice; slice the mushrooms, slice the beans lengthwise. Trim the spring onions and chop them into 1-2cm pieces..
  3. Soak the noodles: bring a pan of water to the boil, drop the noodles and soak them for 5 minutes..
  4. In the meantime heat the oil in a wok over medium heat. Add the fish with the marinade and spread it over the bottom of the wok in a single layer. Cook for a minute, then turn the fish pieces over using chopsticks or tongs..
  5. When the fish has barely turned opaque, remove it back to the bowl and keep aside..
  6. Add all the vegetables except spring onions to the wok and turn the heat up a little. Stir around to dislodge the marinade that might have stuck to the bottom, add ½ cup of water and cover with a lid or a tray. Cook for 3 or 4 minutes, stirring now and again..
  7. At this point drain the noodles, stir a little chili oil into them and keep warm..
  8. When the vegetables look cooked, return the fish with its sauce into the wok, add the spring onions and stir gently. Cover the wok with a lid and let the fish steam for a minute or two..
  9. Divide the noodles between serving bowls or plates and pile the fish stir fry on top. Serve with lime quarters..

While seasoning with light soy sauce and oyster sauce, our fish is now regaining heavenly moisture without losing its tempting. Making a "simple stir-fry" isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoe-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the. Meanwhile, heat a small wok or frying pan over a high heat and add the oil.

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