We have started a little health kick at our house!
So the recipes over the next few weeks will be very calorie controlled!!!
Feel free to add steamed rice or cooked soba noodles to this
dish to boost your carbohydrates. We will be in envy of you!!
Marinade
1/4 Cup Mirin
1/4 Cup Soy Sauce
1 Tbsp Ginger, grated
1 Tbsp Garlic, crushed
1/2 Long Red Chilli, finely sliced
1 Tbsp Miso
1 Tsp Lemon Juice
400g Snapper Fillets, cut into 3cm chunks
100g Shitake Mushrooms, quartered
1 Bunch of Asparagus, cut into 3cm lengths
4 Shallots, cut into 3 cm lengths
300g Wombok, finely shredded
Olive Oil Spray
To Serve (Optional)
Steamed Jasmine Rice or
Cooked Soba Noodles
METHOD
Combine all the ingredients for the marinade in a large mixing bowl. Add the snapper and place in the fridge for 10 to 15 minutes.
Spray a non-stick wok with the oil. Add the fish and the marinade and stir fry for a few minutes. Remove the fish from the wok, and cover.
Add the asparagus to the wok and cook for 2 minutes.
Next add the mushrooms and shallots, stir fry until tender. Approx 3 to 4 minutes.
Add the wombok and stir fry until just wilted. Wombok releases a lot of liquid when it cooks, so only stir fry until it has just started to wilt. The heat amongst the stir fry will continue to cook it.
Return the fish to the wok and gently toss through until well combined.
Serve the snapper stir fry immediately. (on a bed of rice or soba noodles if you are not on a health kick like us!)
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