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