Are you a one pan fish fan?

This fish stir fry is a simple yet delicious dish. 
Just perfect for when you arrive home after a long, hard day and want something really tasty, really fast. 

Prepare for your taste-buds to be titillated.

Serves: 4

Cooking time: 30 minutes

Ingredients:

I have linked up the majority of ingredients to where they are available to buy/ so you know what to look for on the shelf! 

Under the FODMAP friendly guidelines the oyster sauce I use has gluten in it because in that quantity I am fine with it. But please be aware if you are not at that stage of re-introduction. 

• 3 Pak Choi 
• 1 red pepper
• 2 x 375g packets of fresh rice noodles
• 310g packet of breansprouts
• 3 handfuls of frozen sweetcorn
• 2 tablespoons 'Thai Taste' Fish Sauce
• 2 tablespoons oyster sauce
• 1 tablespoon Clearspring Org Tamari Soya Sauce
• 4 frozen white fish fillets
• Salt & pepper to season
• Olive oil to fry

1. Cut the frozen fish fillets into chunks.

2. De-seed & slice the red pepper.

3. Cut off ends & rinse leaves of pak choi.

4. Add olive oil & sauces into pan & heat under a high heat until gently simmering.

5. Add frozen fish chunks & stir so they are coated in the sauce mixture.

6. Cover & cook on a high heat for 1 minute.

7. Add pak choi leaves, frozen sweetcorn & red pepper slices.

8. Cover & cook on a high heat for a further 2 minutes.

9. Microwave rice noodles in accordance with the manufacturer's instructions. 

10. Add bean sprouts to fish & veg mixture. Cover & continue cooking on a high heat for 2 minutes. 

11. Stir & serve on bed of rice noodles.

Bon Appétit!

Have a lovely evening.

Love, 

FODMAP free 

x

P.S. Are you a one pan fish fan? What alternative veggies would you bring to the mix?