Asian Monkfish And Prawn Stirfry.

Wed, 8 January 2020

 

4 portions
*200g monk fish cut in cubes
*16 tiger prawns
*1 red and yellow pepper cut in fine strips
*1 carrot cut in fine strips
*1 bok choy quartered
*2 red chillies sliced
*20 g ginger diced
* half a bunch of coriander
*1 lime quartered
*6 tbs of light soy sauce
*1 tbs honey
*3 tbs oyster sauce
* 1 tbs fish sauce
*dried noodles for 4

1. cut the peppers and carrots in to fine strips. you will need to cut them very thin so the will cook quickly
2. bring a pint of water to the boil .add 3 tbs of soy sauce ,10g of ginger , 1 red chilli and the stalks from your coriander .add your dried noodles . put the lid on the pot and turn the heat down to a simmer. leave the noodles to cook for 5 min .
3. get a frying pan really hot . add 1 tbs of oil.now add your peppers carrots and ginger and fry for 3 min . now add your monk fish and prawns and bok choy and fry for 3 minutes . add your 3 tbs of soy sauce 1 tbs of honey 1 tbs of fish sauce juice of half a lime and a little bit of the broth from the noodles.
4. drain the noodles and divide between 4 bowls .spoon the stir-fry over the noodles . garnish each plate with the remaining chilli, coriander amd a couple of lime wedges.