Sweet chilli fish with pumpkin and bok choy
Ingredients
- 500g firm white fish fillets, cut into 2cm chunks
- 500g pumpkin, peeled, cut into thin wedges
- 250g broccoli, cut into florets
- 1 bunch baby bok choy, trimmed, leaves separated
- 4 green onions, trimmed, cut into 4cm pieces
- 1/4 cup sweet chilli sauce
- 1 1/2 tablespoons lime juice
- 1/2 cup Thai basil leaves
- 4 cups steamed brown rice
Method
- Spray a wok with oil and place over high heat. Cook fish in batches, tossing, for 2 minutes, until golden. Set fish aside.
- Return wok to a high heat. Add pumpkin and 2 tablespoons water. Stir-fry for 3 minutes. Add broccoli and stir-fry for 2 more minutes, until pumpkin is almost tender. Add bok choy and onion; stir-fry for a further 2 minutes, until bok choy is tender-crisp.
- Return fish to wok and toss with sweet chilli sauce and lime juice. Add Thai basil and toss to combine. Serve with rice.
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Recipe Info
Tip: Make it vegetarian by swapping the fish for tofu. Save time by using a frozen Asian vegetable mix in place of the broccoli and bok choy.