Satay-baked fish with stir-fried greens
Please log in to save or rate.
Time to make:
20 mins, plus 30 mins marinating
$6.20 per serve
(at time of publication)
Full ingredients list:
- Satay marinade
- 1 teaspoon curry powder
- 1 1/2 tablespoons no-added-salt crunchy peanut butter
- 1 tablespoon mirin
- 1 tablespoon reduced-salt, gluten-free tamari, plus extra 2 teaspoons
- 2 teaspoons lemon juice
- 4 x 150g firm white fish fillets
- 1 tablespoon olive oil
- 200g snow peas, trimmed
- 200g sugar snap peas, trimmed
- 2 bunches baby bok choy, trimmed, quartered lengthways
- 2 cups steamed quinoa, to serve
- lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line a baking tray with baking paper or foil. Set a wire rack over tray.
Step 2 Make satay marinade: whisk all ingredients in a small bowl until smooth. Arrange fish in a shallow glass or ceramic dish in a single layer; add marinade and turn fish to coat. Cover dish and place in fridge to marinate for 30 minutes.
Step 3 Drain fish of excess marinade and place on prepared wire rack; bake for 10–12 minutes, or until cooked through and golden.
Step 4 Meanwhile, heat olive oil in a wok over high heat. Add all peas with 2 tablespoons water; stir-fry for 2 minutes. Add bok choy and stir-fry for 1–2 minutes, or until just tender. Add extra tamari and toss.
Step 5 Serve fish with stir-fried greens, quinoa and lemon wedges.
Cook with a firm fish, such as ling or blue-eye trevalla.
About this recipe
First published: September 2015