Speedy Fish and Cashew Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 200g cabbage
• 1pcs carrot
• 2clov garlic
• 300g basa fish fillets
• 50g oyster sauce
• 40g roasted cashews
• 30ml soy sauce
• 5ml honey
• 15ml vegetable 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. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the cabbage. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Crush or finely chop 2 garlic cloves. Cut the fish into 3cm chunks. Combine the oyster sauce, 2 tbs soy sauce and 1 tsp honey in a bowl.
3. Step 3 — Cook fish
   Heat a drizzle of vegetable oil in a medium deep frypan over medium heat. Cook the fish, stirring regularly, for 4-5 mins until browned and cooked through. Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat a drizzle of vegetable oil in the same pan over high heat (see Kitchen 101). Stir-fry the cabbage, carrot and garlic for 2 mins or until tender but still with crunch.
5. Step 5 — Serve up
   Add the cashews and sauce mixture to the veggies and stir-fry for 1-2 mins until combined and warmed through. Gently stir in the fish and any resting juices. Taste, then season with salt and pepper. Divide the rice and fish stir-fry among bowls and enjoy!
6. Step 6 — Kitchen 101
   The secret to the perfect stir-fry is easy. Have your veggies and sauce prepped and ready to go. And fast and hot is key: make sure you cook over high heat, stirring constantly so everything is cooked evenly.

Allergens

Sojabohnen, Fisch, Gluten, Weichtiere, Sesamsamen, Wheat, Cashew