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Photo of Fish stir-fry by WW

Fish stir-fry

8
Points® value

Meal Items

vegetable oil

1 tsp

Vegetable mix, non-starchy, fresh

300 g, asian variety (2 cups)

ling, raw

150 g, or other firm white fish, cut into 3cm cubes

Hoisin sauce

1 tbs

Soy sauce

2 tsp

Lemon juice

1 tbs

fresh red chilli

1 whole, thinly sliced

Green shallot(s)

1 individual, thinly sliced

Cooked brown rice

½ cup(s), (85g)

Notes

Heat ½ tsp vegetable oil in a wok over high heat. Stir-fry 2 cups Asian vegetable stir-fry mix for 3-4 minutes or until just tender. Set aside. Heat ½ tsp vegetable oil in same wok. Stir-fry 150g firm white fish fillet (cut into 3cm cubes) for 2-3 minutes or until just cooked. Return vegetables to wok with 1 tbs hoisin sauce, 2 tsp soy sauce and 1 tbs lemon juice. Stir-fry until well combined. Sprinkle with long fresh red chilli (thinly sliced) and 1 green shallot (thinly sliced). Serve with ½ cup (85g) steamed brown rice.