Korean Fish Stir Fry
My husband planted snow peas in the garden this year and we got so many that I had to keep coming up with ideas on how to cook them. I had already made a prawn stir fry, a scallop stir fry, a chicken stir fry and a beef stir fry, today I thought I'd try this fish version.
We loved this. It is delicious. The fish flakes and is delicate and the flavours are amazing, there is never much left over, if any. The best thing is it is so quick and easy to make. Once you have everything sliced and diced, it takes only minutes to make. Actually once I get the rice cooking in the rice cooker, I start the recipe and by the time the rice is cooked, so is the stir fry.
With the fish, I like to buy thicker fillets and slice them into 1/2cm thick slices, like you would with sushi. Ling is a fish that holds it shape when cooked, and isn't too 'fishy' for those of you who don't love fish.
For my family I always double the recipe, as there is five of us, so this just wouldn't be enough to feed us all. Just remember to fry the fish in batches, so you can control the cooking of the fish better.
If the fish soaks up too much of the marinade, you can add a little extra marinade ingredients into the wok when you add all the fish back into the stir fry, do this to taste.
You can serve this with rice noodles if you prefer, I prefer rice.
This is a quick and easy mid week meal idea my family loves, hope you do to.
We loved this. It is delicious. The fish flakes and is delicate and the flavours are amazing, there is never much left over, if any. The best thing is it is so quick and easy to make. Once you have everything sliced and diced, it takes only minutes to make. Actually once I get the rice cooking in the rice cooker, I start the recipe and by the time the rice is cooked, so is the stir fry.
With the fish, I like to buy thicker fillets and slice them into 1/2cm thick slices, like you would with sushi. Ling is a fish that holds it shape when cooked, and isn't too 'fishy' for those of you who don't love fish.
For my family I always double the recipe, as there is five of us, so this just wouldn't be enough to feed us all. Just remember to fry the fish in batches, so you can control the cooking of the fish better.
If the fish soaks up too much of the marinade, you can add a little extra marinade ingredients into the wok when you add all the fish back into the stir fry, do this to taste.
You can serve this with rice noodles if you prefer, I prefer rice.
This is a quick and easy mid week meal idea my family loves, hope you do to.
Recipe
Recipe adapted from www.taste.com.au/
Serves 4
600g ling fish fillets, cut into 1/2cm slices
2 teaspoons sunflower or rice bran oil
4 spring onions, finely chopped
150g snow peas, stringed
Marinade:
2 garlic cloves, crushed
1/2 teaspoon chilli powder
2 tablespoons soy sauce
1 tablespoon Chinese rice wine (shaohsing)
2 teaspoons sesame seeds, toasted
2 teaspoons sesame oil
Cooked rice, to serve
Fresh coriander leaves, to serve
Serves 4
600g ling fish fillets, cut into 1/2cm slices
2 teaspoons sunflower or rice bran oil
4 spring onions, finely chopped
150g snow peas, stringed
Marinade:
2 garlic cloves, crushed
1/2 teaspoon chilli powder
2 tablespoons soy sauce
1 tablespoon Chinese rice wine (shaohsing)
2 teaspoons sesame seeds, toasted
2 teaspoons sesame oil
Cooked rice, to serve
Fresh coriander leaves, to serve
Combine marinade ingredients in a bowl, add fish and turn to coat. Stand for 10 minutes.
Heat the oil in a wok over high heat. Add drained fish, in batches, (reserving marinade), and stir-fry for 1 minute, place cooked fish on a plate, while you cook remaining fish. Add onion and snow peas to the wok and stir-fry for 2 minutes. Return all the fish to the stir fry, add the reserved marinade and simmer for 2-3 minutes until fish is cooked and the sauce is slightly thickened.
Serve hot with cooked rice and fresh coriander leaves.
Enjoy!
