Thai fish stir fry
Thai fish stir fry

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, thai fish stir fry. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

This dish starts with a paste made from pounding fresh ginger with white peppercorns and aromatics, which is then stir-fried with chicken, more sliced fresh ginger, wood ear mushrooms. 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.

Thai fish stir fry is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Thai fish stir fry is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have thai fish stir fry using 22 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Thai fish stir fry:
  1. Take 300 g (10 oz.) firm white fish (cod, haddock, hake, red bream) skinned and pin boned
  2. Take 2 tbsp. vegetable oil, for frying
  3. Prepare For the marinade:
  4. Take 1 tsp cornflour
  5. Get 1 clove garlic, pressed
  6. Take 1 tbsp. grated ginger
  7. Make ready 1/2 tsp black pepper
  8. Take 1/2 bunch fresh coriander, chopped finely
  9. Prepare 1 green Thai chili, finely chopped or grated
  10. Prepare 1 1/2 tbsp. fish sauce
  11. Make ready 1/2 tbsp. dark soy sauce
  12. Get 1 tsp palm sugar
  13. Make ready For the stir fry and noodles:
  14. Make ready 100 g (3 oz.) medium egg or flat rice noodles
  15. Prepare chili oil
  16. Make ready 1 red pepper
  17. Take 100 g (3 oz.) cup mushrooms
  18. Get 1 handful sugar snap peas or mangetout
  19. Prepare 50 g (1 1/2 oz.) beansprouts
  20. Make ready 1/2 carrot, shredded
  21. Get 4 spring onions
  22. Take quartered lime, to serve

Heat a wok or large frying pan over medium-high heat. Meanwhile, heat a small wok or frying pan over a high heat and add the oil. Thai Basil Fish Stir Fry Yum. Fresh Cod was on sale at the fish market in my grocery store.

Instructions to make Thai fish stir fry:
  1. 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.
  2. 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.
  3. Soak the noodles: bring a pan of water to the boil, drop the noodles and soak them for 5 minutes.
  4. 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.
  5. When the fish has barely turned opaque, remove it back to the bowl and keep aside.
  6. 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.
  7. At this point drain the noodles, stir a little chili oil into them and keep warm.
  8. 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.
  9. Divide the noodles between serving bowls or plates and pile the fish stir fry on top. Serve with lime quarters.

I bought some to make a fish chowder, but the weather got warm and I didn't feel like chowder anymore. I decided to use the cod in one of my favorite Thai stir fry recipes and it turned out great. Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Thai sauce with caramelized chicken, zucchini, garden fresh bell peppers, and summer basil. Slice the fish are first, then role it in flour and deep-fry it to a crispy crunch. Quickly stir-fry the crispy fish with wild ginger and the peppercorns releasing their aromatic oils, creating wonderful flavors.

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