2 teaspoons peanut oil
5cm piece fresh ginger (25g), cut into matchstick-sized pieces
2 cloves garlic, crushed
2 fresh long red chillies, chopped finely
1 medium red capsicum (200g), sliced thinly
1/4 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 larn, chopped coarsely
8 green onions, cut into 3cm lengths
1/2 cup firmly packed fresh coriander leaves
4 x 200g kingfish steaks
1 Heat oil in wok; stir-fry ginger garlic and chilli until fragrant. Add the capsicum: stir-fry until the capsicum is tender. Add stock, sauces, sugar and tamarind: bring to a boil for 1 minute. Add bok choy, gai larn and onion; stir-fry until greens are just wilted. Remove from heat stir in coriander.
2 Meanwhile, cook fish on heated lightly oiled grill plate (or grill or bbq) for about 5 minutes or until cooked as desired.
Serve fish with vegetables.
Serves 4 per serving 17.2g carbohydrate; 16g total barrel (3.9g saturated fat); 1766kJ (421 call; 52.1g protein
Locally made and formulated