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.

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

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

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

Scale recipe to serves

Prep Time: 1 hr
Cooking Time: 15 mins
Ready in: 1 hr 15 mins

Suitable for:
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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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