We like to savour the sticky teriyaki-glazed fish and springy vermicelli noodles. This is a quick and tasty fish dish. Packed with fresh vegetables and aromatic seasonings, this stir-fry is a stunning wholesome meal. Whether you're looking for a light lunch, a satisfying dinner, or even a crowd-pleasing option for gatherings, this recipe delivers. Its balance of protein, vibrant vegetables, and bold flavors offers a nourishing and delightful experience, easily adaptable to different tastes or dietary preferences.
Ingredients
- 150g rice Vermicelli Noodles
- 1 tbsp Toasted Sesame Oil
- 225g Basa Fillets, cut into 3cm pieces
- Half small red cabbage, shredded
- ⅓ cup finely grated fresh ginger
- 6 tbsp Sun Hee Teriyaki Sauce
- bunch of spring onions, sliced
- fresh parsley
- sea salt & ground black pepper
- lemon wedges
Instructions
- Cover the noodles in boiling water for 5 mins, drain and set aside
- Heat the sesame oil in a large wok and add the fish and fry for 2–3 min, then transfer to a plate.
- Add the cabbage, ginger, teriyaki sauce, half the spring onions and 3tbsp water to the wok then stir-fry for 3 min or until the cabbage wilts.
- Return the fish to the pan and cook for 7 minutes more.
- Remove from the heat, then stir through the remaining spring onions and season with pepper.
- Garnish with parsley and lemon wedges.