Monthly Recipe March 2016

Thai Style Fish with Greens


Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Serves 2 (as a main)


2 Tbsp rice flour

300g boneless firm white fish fillets, cut into 2 cm pieces

3 tsp olive oil

1 stalk lemongrass, white part only, finely chopped

2 cloves garlic, finely chopped

1 bunch asparagus, woody ends trimmed, diagonally sliced

80g green beans, diagonally sliced

1 bunch broccolini, cut into 4cm lengths

1 Tbsp water

2 Tbsp freshly squeezed lime juice

3 tsp salt reduced soy sauce or gluten

2 tsp fish sauce or gluten-free fish sauce

125g (1/2 packet) SunRice Low GI White Steamed Rice, heated following pack instructions, to serve


1 Put rice flour on a plate. Add fish and turn to coat, shaking off any excess. Heat 2 tsp of the oil in a large non-stick wok over a medium-high heat. Add fish and cook for 2-3 minutes, turning often, or until fish is cooked and crisp. Transfer to a plate.


2 Heat remaining oil in the wok over a medium-high heat. Add lemongrass, garlic, asparagus, beans and broccolini. Stir-fry for 2 minutes. Add water, cover and cook for 1-2 minutes or until vegies are jjust tender. Combine lime juice, soy sauce and fish sauce in a small bowl. Add to wok and toss to combine. Return fish to wok and stir to heat through.


3 Divide rice between shallow serving bowls. Serve with stir-fry.



Recipe from the Better Homes and Gardens Diabetic Living January/February 2016 Issue 61