Fish & Vegetable Stir Fry
Recipe by Georgia Barnes
Ingredients
- 350g sliced fish fillets
- 10 baby corn, thickly sliced
- 1 red, green, yellow capsicum each, cut into desired shapes
- 150g carrots, sliced
- 1 large red onion, cut into wedges
- 2 sprigs fresh coriander leaves to garnish
- 3 cloves, chopped garlic
- Oil for cooking
- 150ml stock or water
- 1 tbsp cornstarch mixed with 3 tbsp water, for thickening
Seasoning:
- 2 tbsp AYAM™ Oyster Sauce 210ml
- 1 tbsp AYAM™ Light Soy 210ml
- ½ tsp white pepper powder
- 2-3 small dashes AYAM™ Pure Sesame Oil 210ml
Method
- Heat 3 tbsp oil in a wok and cook the fish till half cooked, set aside and add a bit more oil if needed.
- Stir-fry garlic till fragrant and add in the fish and rest of the veg followed by the seasoning.
- Stir-fry over high heat for 1-2 mins add in some stock or water, cover, and cook for 1 minute.
- Remove lid, adjust seasoning to taste and stir the cornstarch slurry into the simmering sauce to thicken. Bring to a quick boil, turn off heat and dish out to serve with steamed rice.
