Blue-Eyed Cod and Snow Pea Stir-fry


Blue-Eyed Cod and Snow Pea Stir-fry
Try this quick and easy stir fry of Blue eyed cod and snow peas. The remaining ingredients make for a delicate Asian flavour.
Prep time: 
Cook time: 
Total time: 
  • 1 tablespoon peanut oil
  • 500g blue-eye fillets, cut into chunks or strips
  • 200g snow peas, trimmed
  • 1 red capsicum, seeds removed and sliced
  • 250g baby bok choy, base trimmed and leaves separated
  • 4 spring onions, cut into 3cm lengths
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1-2 tablespoons water, if needed
  • 2 tablespoons toasted cashews or sesame seeds
  • fresh coriander leaves
To serve
  • wholegrain bread rolls
  1. Heat oil in a wok or large pan over medium to high heat.
  2. Add fish. Stir-fry for 1 to 2 minutes until just golden. Remove from wok and set aside.
  3. Stir-fry snow peas, capsicum, bok choy, spring onions, and ginger for 1 to 2 minutes or until snow peas have turned bright green.
  4. Return fish to wok with vegetables. Add soy sauce and chicken stock. Cook a further 1 to 2 minutes to rewarm fish.
  5. Serve fish and vegetables in bowls. Garnish with cashews and coriander. Serve immediately with grain bread rolls.
Use any other firm-fleshed white or oily fish in place of the cod.

To toast cashews, place in a non-stick pan and heat gently for 2 to 3 minutes, stirring or shaking pan to prevent burning.
Nutrition Information
Serving size: 4 Calories: 327 Fat: 15g Saturated fat: 3g Unsaturated fat: 11g Carbohydrates: 12g Sugar: 4g Sodium: 611mg Fiber: 3g Protein: 35g Cholesterol: 96mg

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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