Fish stir-fried with snow peas, ginger and spices

Fish stir-fried with snow peas, ginger and spices

New Thai Food
Jeremy Simons

This dish will work with any thick white-fleshed fish, including blue eye, ling, snapper and flathead. The fish is deep-fried, then added to a stir-fry bursting with big flavours. The spices come from the salt and pepper mix, which also seasons the dish.


Quantity Ingredient
100ml fish sauce
100g tapioca flour
1 x 200g firm white fish fillet, cut into 4 pieces
500ml canola oil, for deep frying
2 garlic cloves, crushed
2 tablespoons ginger, julienned
8 snow peas
1 long red chilli, seeded and roughly chopped
2 spring onions, cut into 2.5 cm lengths
5 flowering garlic chives, cut into 2 cm lengths
2 asian celery stalks, cut into 2.5 cm lengths
2 1/2 tablespoons chinese cooking wine
2 tablespoons oyster sauce
2 1/2 tablespoons fish sauce
1 teaspoon caster sugar
100ml Chicken stock
1/2 lemon, juiced
1 teaspoon Salt and pepper mix
5g coriander leaves
lemon wedges, to garnish


  1. Put the fish sauce in a bowl and the tapioca flour on a plate. Dip the fish in the fish sauce, then roll in the flour to coat.
  2. Heat the oil in a wok over a medium–high heat to 160°C, or until a cube of bread dropped into the oil turns brown in 25–30 seconds. Deep-fry the fish until golden brown, for about 5–6 minutes, then remove from the oil with a slotted spoon and drain on paper towel. Set aside.
  3. Pour off most of the oil, leaving 2½ tablespoons in the wok. Add the garlic and ginger and stir-fry until fragrant, for about 30 seconds. Add the snow peas, chilli, spring onions, garlic chives and Asian celery and stir-fry for 2 minutes, then add the fish and stir through.
  4. Pour in the Chinese cooking wine and boil, stirring, for 30 seconds to deglaze the wok. Add the oyster and fish sauces, sugar and chicken stock and stir to mix through. Taste for seasoning – it should be salty and sweet.
  5. Stir in the lemon juice and salt and pepper mix. Add half the coriander and stir through.
  6. Spoon onto a serving plate. Garnish with the remaining coriander and lemon wedges and serve with some steamed jasmine rice.
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