Free Healthy Recipe - Asian Blue Eye Trevalla with Green Tea Noodles

Dairy free, Low GI

There is not much to this dish. Don't be tempted to add a vegetable of another colour - the green everywhere adds to the appeal and is off the Richter scale when it comes to health value.

Ingredients

500 grams blue eye trevalla fillets, cut into cubes approx 2cm

200 grams green tea noodles

1 tbsp tea oil

4 shallots cut lengthways into 5cm strips

1 bunch broccolini, washed and trimmed

½ bunch bok choy, washed and cut into small pieces

6 stalks asparagus, trimmed and cut in half

2 cups oyster mushrooms, sliced

Marinade:

1 tsp sesame oil

2 tbsp tamari

½ lemon juiced

1cm piece ginger peeled and grated

1 clove garlic, roughly chopped

1 coriander root crushed

Method

Mix all the ingredients of the marinade together and marinate the fish for at least one hour.

Bring a pan of water to the boil, add the noodles to cook for approx 5 minutes. Drain and rinse under cold running water to prevent them sticking.
Heat the wok with the tea oil. Add the shallots, mushrooms and fish (reserving the marinade). Stir-fry for 2-3 minutes. Add the remaining vegetables and stir-fry for another 3 minutes, adding the marinade at the end. Stir through for a further 1 minute.

Serve over the green tea noodles.

Note: Green tea noodles are available from Asian grocers.

Makes 4 servings

Prep Time:	1 hr
Cooking Time:	15 mins
Ready in:	1 hr 15 mins
Suitable for:
Dinner

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Nutritional Information - Per Serve
Kj	1732 kj
Calories	414 kcal
Fat	16.2 g
Saturated Fat	5.2 g
Total Carbohydrate	29.6 g
Total Protein	32.4 g
Fibre	9.4 g

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