|
Barramundi Stir Fry
Serves 1
Energy 169 cal, Protein 27g, Fat 4.6g, Carbohydrate 3.5g.
Barramundi Stir Fry
- 100g barramundi fillet
- 1ml canola oil
- ½ tsp fresh ginger
- ½ small garlic clove
- 1 sugar snap pea
- 10g red capsicum
- 10g carrot
- 25g bok choy
- Coriander to garnish
|
Sauce
- ½ tsp sesame oil
- 1 tsp soy sauce
- 1 tsp fish sauce
|
- Brush fish fillet with oil and season with salt and pepper.
- Grill fish for 3-4 minutes each side. Remove and keep warm.
- Coat a pan with remaining oil and stir fry chopped ginger and garlic.
- Add peeled pea and capsicum. Cut peeled carrot into sticks and cook for a minute or two on high heat.
- Add shredded bok choy and cook until slightly wilted.
- Combine sauces and pour over food. Stir fry for 15 seconds.
- Serve vegetables on plate, fish over top and sprinkle coriander to serve.
This recipe has been taken from BandFOOD by Helen Toouli, a book of mouth-watering recipes suitable for patients who have undergone a restrictive weight loss surgery procedure.
To purchase a copy for $28 (including postage + handling), please email Helen Toouli –
– with your credit card details (Visa or MasterCard) or send a cheque (made payable to Helen Toouli) to Adelaide Bariatric Centre, Suite 502, Flinders Private Hospital, Bedford Park S.A. 5042. |
|
|
