Speedy Hoisin Fish Stir-Fry

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs pak choy
• 1pcs spring onion
• 300g basa fish fillets
• 150g egg noodles
• 60g hoisin sauce
• 15ml vegetable oil
• 15ml soy sauce
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Halve the carrot lengthwise and thinly slice on an angle. Cut the pak choy into 2cm lengths, keeping the stems and leaves separate. Thinly slice the spring onion on an angle. Cut the fish into 3cm chunks and season with salt and pepper.
2. Step 2 — Cook noodles
   Cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
3. Step 3 — Pan-fry fish
   Meanwhile, heat a drizzle of vegetable oil in a medium deep frypan over medium heat. Cook the fish, turning occasionally, for 4-5 mins until browned and cooked through (see Kitchen 101). Remove from the pan.
4. Step 4 — Stir-fry veggies
   Heat a drizzle of vegetable oil in the same pan over high heat. Stir-fry the carrot and pak choy stems for 2-3 mins until the carrot is tender. Reduce the heat to medium, add the pak choy leaves, hoisin sauce, half the spring onion, 1 tbs soy sauce, 1 tsp honey and 1 tbs water and bring to the boil.
5. Step 5 — Serve up
   Add the noodles to the veggies and toss to combine, then gently stir in the fish. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the noodle stir-fry among bowls, scatter over the remaining spring onion and enjoy!
6. Step 6 — Kitchen 101
   Not sure if your fish is cooked through? Simply remove a piece of fish from the pan and flake it with a fork; if it comes apart easily, the fish is cooked.

Allergens

Sojabohnen, Fisch, Eier, Gluten, Wheat, Sesamsamen