Stir-fried Fish with Lemongrass & Asian Greens Recipe

Stir-fried Fish with Lemongrass & Asian Greens


  • 900g
    hokkien noodles
  • spray oil for cooking
  • 500g
    firm fish fillets, cut into large cubes
  • 1 clove
    garlic, crushed
  • 1 tsp
    grated ginger
  • 2 stalks
    lemongrass, finely chopped
  • 1 medium (170g)
    red onion, sliced
  • 2 x
    baby bok choy, quartered
  • 1 bunch
    Chinese broccoli, coarsely chopped
  • 1 medium (200g)
    green capsicum, sliced
  • 2 tbsp
    hoisin sauce
  • 2 tbsp
  • 1 tbsp
    salt-reduced soy sauce
  • 1 tbsp
    rice vinegar
  • 1 cup (80g)
    bean sprouts

How to Cook

Prep Time: 10 minutes | Cooking Time: 10 minutes
  1. Cook noodles according to pack instructions, drain, set aside. Spray a non stick wok or frying pan with oil and heat on high. Cook fish in 2 batches for 3 minutes or until browned; set aside.

  2. Reheat wok, add garlic, ginger, lemongrass and onion; stirfry for 2 minutes or until soft. Add bok choy, broccoli and capsicum and stirfry until tender but still crisp.

  3. Combine hoisin sauce, MAGGI Oyster Sauce, soy sauce and vinegar; add into wok with fish; reheat. Remove from heat and stir in bean sprouts.

  4. Serve immediately over noodles.