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Nutrition

PER SERVING (4) 499 kcalories, 39g protein, 12g carbohydrates, 29g fat, 0g saturated fat, 3g fibre, 3g sugars, 1.62g sodium.

Nutrition - as well as the nutritional value of the Peas this recipe contains: vitamin A, B complex vitamins, vitamin C, vitamin E, vitamin K, calcium, magnesium, iron, manganese, selenium, potassium zinc and allicin plus other antioxidants in the shiitake mushrooms, herbs and spices.

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Thai Pea, Sweetcorn, Carrot Shiitake Mushroom Stir Fry With Steamed Fish

Ingredients

2 x 600g sea bass, scaled and cleaned
4 sprigs of coriander
Sea salt and freshly ground black pepper.
2 fresh limes
1 dsp vegetable oil
1 head pak choi, cut into slices
50g whole baby sweetcorn, cut in half lengthways
1 medium carrot, peeled and cut into fine strips
1 garlic clove, finely chopped
half a red chilli, de-seeded and finely chopped
1 tbsp fresh ginger
1 tsp finely chopped lemon grass
50g shiitake mushrooms
3 spring onions, trimmed and thinly sliced, reserve green stalks
150g frozen peas, blanched
2 tbsp soy sauce
dash sesame seed oil
1 dash fish sauce
1 heaped tbsp chopped coriander

Method

Take the scaled and cleaned fish and make three vertical slashes in either side. Place on a piece of lightly oiled cooking foil, large enough to seal the fish. Put a good sprig of coriander on top and season with a little sea salt and black pepper. Squeeze the juice of one lime over each fish and seal. Bake in the oven for 10 - 15 minutes at 180°C Taking a wok or heavy sauce pan heat the vegetable oil. Add the pak choi, sweetcorn, carrot, garlic, chilli, ginger, lemon grass and mushrooms and stir fry for approx one minute. Then add the spring onions and cook for a further 30 seconds. Add about 4 tablespoons of water and the peas. Bring to the boil for 30 seconds then remove from the heat. Add the soy sauce, sesame oil, fish sauce, and chopped coriander. Remove the fish from the oven and serve on a bed of vegetables and coat with the sauce. Garnish with the green stalks of the spring onions.

Serves 4