Perfect for fussy kids, this easy-to-make stir fry will have family and friends buzzing around the table. Featuring fresh fish and a rainbow of vegetables, this recipe from AYAM is sure to be a hit.
Fish and Vegetable Stir Fry
3 tbsp vegetable oil
350g boneless white fish fillets, sliced
3 cloves garlic, chopped
10 babycorn, sliced
1 red, green, yellow capsicum, each, cut into desired shapes
150g carrots, sliced
1 red onion, cut into wedges
150ml stock or water
1 tbsp cornstarch mixed with 3 tbsp. water
2 sprigs coriander leaves, as garnish
1 tbsp AYAM™ Oyster Sauce
1 tbsp AYAM™ Light Soy Sauce
2-3 small dashes AYAM™ Sesame Oil
½ tsp white pepper powder
- Heat oil in a wok and cook the fish until half cooked then set aside.
- Stir-fry garlic until fragrant and add in the fish and the rest of the vegetables followed by the seasoning ingredients. Stir-fry over high heat for 1-2 minutes, add in stock or water, cover, and cook for 1 minute.
- Remove lid and stir the corn starch mix to thicken sauce. Bring to the boil then turn off heat.
- Garnish with coriander leaves and serve with steamed rice.