- 2 teaspoons peanut oil
- 5cm piece fresh ginger (25g), cut into matchstick-sized pieces
- 2 cloves garlic, crushed
- 2 fresh long red chilies, chopped finely
- 1 medium orange capsicum (200g), sliced thinly cup (60ml chicken stock)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons grated palm sugar
- 1 tablespoon tamarind concentrate
- 250g baby bok choy, chopped coarsely 280g gai lan
- 8 green onions, cut into 3cm lengths cup firmly packed fresh coriander leaves
- 4 x 200g angel, red snapper or white fish steaks
Heat oil in wok; stir fry ginger, garlic and chilli until fragrant. Add capsicum; stir-fry until the capsicum is tender. Add stock, sauces, sugar and tamarind, bring to a boil. Boil 1 minute. Add bok choy, gai lan and onion; stir fry until greens are just wilted. Remove from heat; stir in coriander.
Meanwhile, cook fish on heated and lightly oiled grill plate (or grill or barbecue) about 5 minutes or until cooked as desired. Serve fish with vegetables.
Per serving 17.2g carbohydrates, 16g total barrel (3.9g saturated fat), 1766kJ (421 cal), 52.1g protein
Carb tip: Serve with cellophane noodles.