Thai fish stir fry. An easy recipe for Thai fish stir fry which can be made with or without Thai curry paste; depending how spicy you want your fish stir fry to be. Fish Stir-Fry with Soy and ChilliBest Recipes Australia. Stir-Fry Thai Noodles with Chicken MeatballsAidells.

Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime. This gingery chicken stir-fry is home cooking at its best: quick and simple to prepare, with a punch of flavor that manages to be both exciting and deeply comforting. This was one of the first Thai recipes I ever mastered and it became pretty much an instant favorite. You can cook Thai fish stir fry using 22 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Thai fish stir fry

You need 300 g (10 oz.) of firm white fish (cod, haddock, hake, red bream) skinned and pin boned.
You need 2 tbsp. of vegetable oil, for frying.
You need of For the marinade:.
Prepare 1 tsp of cornflour.
Prepare 1 clove of garlic, pressed.
Prepare 1 tbsp. of grated ginger.
It's 1/2 tsp of black pepper.
You need 1/2 bunch of fresh coriander, chopped finely.
Prepare 1 of green Thai chili, finely chopped or grated.
It's 1 1/2 tbsp. of fish sauce.
You need 1/2 tbsp. of dark soy sauce.
Prepare 1 tsp of palm sugar.
Prepare of For the stir fry and noodles:.
You need 100 g (3 oz.) of medium egg or flat rice noodles.
You need of chili oil.
Prepare 1 of red pepper.
Prepare 100 g (3 oz.) of cup mushrooms.
Prepare 1 handful of sugar snap peas or mangetout.
You need 50 g (1 1/2 oz.) of beansprouts.
It's 1/2 of carrot, shredded.
It's 4 of spring onions.
Prepare of quartered lime, to serve.

Like most stir-fries, the ingredient list is. "Fish Stir Fry" is a very tasty dish from Thailand, it is one of the most common street food found there and is relished by the locals in their day to day. This restaurant-style fish stir-fry recipe is great for anyone intimidated by cooking a whole fish or looking for a healthy, protein/vegetable-packed meal. Transfer to a bowl, and add Shaoxing wine, salt, white pepper. Stir-fried tilapia (fish) with shrimp paste and green beans (plaa nin pat sadtor).

Thai fish stir fry instructions

Rinse and pat dry the fish; cut it into 5cm chunks. Mix all the marinade ingredients in a bowl, add the fish and chill for at least 30 minutes..
Core and chop the pepper into strips or dice; slice the mushrooms, slice the beans lengthwise. Trim the spring onions and chop them into 1-2cm pieces..
Soak the noodles: bring a pan of water to the boil, drop the noodles and soak them for 5 minutes..
In the meantime heat the oil in a wok over medium heat. Add the fish with the marinade and spread it over the bottom of the wok in a single layer. Cook for a minute, then turn the fish pieces over using chopsticks or tongs..
When the fish has barely turned opaque, remove it back to the bowl and keep aside..
Add all the vegetables except spring onions to the wok and turn the heat up a little. Stir around to dislodge the marinade that might have stuck to the bottom, add ½ cup of water and cover with a lid or a tray. Cook for 3 or 4 minutes, stirring now and again..
At this point drain the noodles, stir a little chili oil into them and keep warm..
When the vegetables look cooked, return the fish with its sauce into the wok, add the spring onions and stir gently. Cover the wok with a lid and let the fish steam for a minute or two..
Divide the noodles between serving bowls or plates and pile the fish stir fry on top. Serve with lime quarters..

Stir fries with fish sauce should be seasoned with herbs and flavorings characteristic of Southeast Asian cuisine, such as Thai basil, cilantro and lime. They should also be lightly cooked, making the most of the stir fry technique, which cooks ingredients hot and fast. The Thai stir fry sauce I use in this Spicy Thai Chicken Stir Fry is like the Thai equivalent of Charlie, my All Purpose Chinese Stir Fry Sauce. If you haven't discovered Charlie yet, pop over because honestly, especially if you are pressed for time, he will be life changing. In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside.