Peppered Fish Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1head broccoli
• 1pcs onion
• 1pcs zucchini
• 20g roasted peanuts
• 280g basa centre-cut portions
• 40g kecap manis
• 10g pepper and garlic seasoning
• 10ml soy sauce
• 15ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, coarsely chop the broccoli stem, then cut the head into small florets. Coarsely chop the onion and zucchini. Coarsely chop the peanuts. Cut the fish into 3cm chunks and season with salt and pepper.
3. Step 3 — Make stir-fry sauce
   Combine the kecap manis, 3 tsp pepper and garlic seasoning (reduce the seasoning for a milder pepper kick), 2 tsp soy sauce and 2 tsp water in a bowl.
4. Step 4 — Cook fish
   Heat 2 tsp oil in a medium deep frypan over medium heat. Cook the fish, turning occasionally, for 4-5 mins until browned and cooked through. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the broccoli, onion and zucchini for 4-5 mins until just tender.
6. Step 6 — Finish stir-fry and serve
   Add the fish and stir-fry sauce to the vegetables and cook, stirring, for 1-2 mins until combined and slightly thickened. Fluff the rice with a fork. Divide the rice and stir-fry among bowls. Scatter over the peanuts to serve.

Allergens

Soy, Peanut, Fish, Gluten, Sulphites, Wheat, Sesame