June 15, 2018
Dinner, Main Dish, Fish,
Trout, Fruit, Vegetables, Spinach, Asian, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, No Eggs, Non-Dairy, Lime, Spicy more
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"From our daily newspaper The West Australian. Times are estimated and 30 minute chill time has not included."
To make the marinade, combine all the ingredients in a non-metallic bowl and add the fish and toss to coat and then refrigerate, covered for 30 minutes and then drain well, reserving the marinade.
Cook, fish in two batches, in 2 tablespoon of oil - heat oil in a large wok over a high heat and add the fish and cook for 1 minute each side, or until golden and then remove, cover to keep warm.
Clean wok with absorbent kitchen paper and the heat remaining oil in same wok over a high heat and add onion, garlic, ginger and chilli, and stir-fry for 1 minute before adding reserved marinade.
Bring the the boil and add spinach and stir-fry for 30 secons or until just wilted and turn off heat.
Add herbs, sprouts and noodles and toss to combine and then divide mixture among plates and top with fish (broken Up) and garnish with mint and serve with lime wedges.
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Thanks for sharing this very interesting dish which we enjoyed. Very good even with me skipping a few of the ingredients that are not available to me.