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Thai fish stir fry
Thai fish stir fry

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We hope you got benefit from reading it, now let’s go back to thai fish stir fry recipe. To make thai fish stir fry you need 22 ingredients and 9 steps. Here is how you do that.

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

Join us on Patreon for bonus Category: Entrées, Fish & Seafood, Gluten Free. Kabocha Squash Stir-Fry ผัดฟักทอง (pad faktong). This homemade Thai Chicken stir-fry is better than your local Thai takeout. Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint. Thai Stir Fried Crab Claws With Curry Powder Recipe.

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