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Print this Recipe    Fish Stirfry

Fish and Vegetable Stir Fry
Serves 4

500 g Trevally or other firm white fish fillets
2 tsp oil (peanut, canola or olive)
1/4 tsp sesame oil
1 clove garlic, crushed
1 tsp curry powder (optional)
1/2 cup broccoli florets
50 g snow peas
1/4 cup sliced red capsicum
1 medium carrot, cut into julienne strips
1 tsp cornflour
1/2 cup chicken stock
2 tsp salt reduced soya sauce
2 spring onions, chopped

Cut fish into cubes or thickish strips. Heat oils in wok or large
frying pan. Add garlic and curry powder (if using) and stir fry
for 30 seconds over high heat. Add fish and cook for about 1 minute
(until fish is half cooked). Add vegetables (except spring onions)
and stir fry for further one minute. Blend cornflour with the
stock and soya sauce. Add to the fish and vegetables and stir
constantly until sauce thickens. Add spring onions and serve.

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