Ingredients
1 tablespoon oil
1 onion, sliced
1 green chilli, sliced
1 garlic clove, crushed
300g skinless, boneless
fish fillets, sliced
100g button mushrooms,
quartered
2 bunches Asian greens
of choice, trimmed,
chopped
180g packet Malaysian
seafood curry sauce
220g packet hokkien noodles
Preparation method
Heat oil in a wok or large frying pan on high. Stir-fry onion, chilli and garlic 3-4 minutes, until tender and aromatic.
Add fish with button mushrooms. Stir-fry 2-3 minutes, until fish is just cooked. Then add vegetable stems and sauce. Bring to boil.
Toss noodles and vegetable leaves through. Stir-fry 2-3 minutes, until heated through and leaves are just wilted. Serve straight away.
TOP TIP
Try using basa fillets for this recipe. They're inexpensive
and perfect for stir-frying.
We used hokkien noodles, but any type of noodle can be used. You could even omit them and serve with steamed rice.
Toss noodles and vegetable leaves through. Stir-fry 2-3 minutes, until heated through and leaves are just wilted. Serve straight away.
TOP TIP
Try using basa fillets for this recipe. They're inexpensive
and perfect for stir-frying.
We used hokkien noodles, but any type of noodle can be used. You could even omit them and serve with steamed rice.
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