Grilled White Fish with Tamarind Stir-fried Vegetables


  • 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.

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