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 fries: I was always concerned that - sturdy monkfish aside - fish would flake to oblivion and disintegrate in a wok, the brutal beast that it is (wok. Thai Stir Fry Pork Market Style.

Serve with jasmine rice or another grain of your choice! Join us on Patreon for bonus Category: Entrées, Fish & Seafood, Gluten Free. Kabocha Squash Stir-Fry ผัดฟักทอง (pad faktong). You can have Thai fish stir fry using 22 ingredients and 9 steps. Here is how you achieve it.

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.
It's of For the marinade:.
It's 1 tsp of cornflour.
Prepare 1 clove of garlic, pressed.
Prepare 1 tbsp. of grated ginger.
You need 1/2 tsp of black pepper.
Prepare 1/2 bunch of fresh coriander, chopped finely.
It's 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.
You need of For the stir fry and noodles:.
It's 100 g (3 oz.) of medium egg or flat rice noodles.
Prepare of chili oil.
Prepare 1 of red pepper.
It's 100 g (3 oz.) of cup mushrooms.
Prepare 1 handful of sugar snap peas or mangetout.
It's 50 g (1 1/2 oz.) of beansprouts.
Prepare 1/2 of carrot, shredded.
You need 4 of spring onions.
Prepare of quartered lime, to serve.

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. Like most stir-fries, the ingredient list is. This Thai stir-fried vegetable recipe combines garlic, galangal, and lime with Asian-style vegetables to make a side dish or main dish when protein is added.

Thai fish stir fry step by step

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..

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