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Sweet Chilli Seafood Stirfry

by East Ayrshire Council

Makes 5 portions

Ingredients

  • 80g MSC certified sustainable Scottish salmon
  • 130g MSC certified sustainable white fish (e.g. sole or cod)
  • 500g Noodles
  • 250g Oriental Vegetable Mix
  • 1 Onion
  • 1 Carrot
  • 500g Beansprouts
  • 25g Garlic
  • 75g Spring Onions
  • 5ml Soy Sauce
  • 10ml Sweet Chilli Sauce

Method

  1. Slice onion, chop spring onions and cut carrots into batons.
  2. Simmer noodles for 3-5 minutes (or as packet instructions), drain and refresh and leave to the side.
  3. Season fish and bake in the oven for 8-10 minutes.
  4. Heat wok, add oil and heat.  Add onion, carrot and oriental mix and cook for 2 minutes, add the baked fish.  This will crumble into the vegetable mix.
  5. Add a splash of soy sauce.  Add noodles and bean sprouts then add the rest of the soy sauce and sweet chilli sauce.  Garnish with syboes and serve immediately.

Tips and variations

  • The fish in this dish is better if cooked separately to stop it going soggy.
  • You can find out more about MSC certified sustainable fish and what species to eat and avoid on the MSC website.

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