Turmeric Fish with lime stir fry

30 Min
4 People
Rating starstarstarstarstar
Mung bean noodles tossed through stir-fry vegetables and a lime tahini sauce, topped with fresh mint, crunchy peanuts and served with turmeric fish.

No Fish option - replacement is chicken schnitzels
1. Bring a saucepan of water to the boil. Add fettuccine to boiling water and simmer for 4-5 minutes, or until just cooked (see notes). Drain and rinse thoroughly in cold water.

2. Combine together 1/2 tsp turmeric, 2 tbsp tahini (optional)tur, 2 tbsp soy sauce, 1 tbsp vinegar, 2 tbsp oil and crushed garlic clove. Set aside.

3. Roughly chop mint and peanuts. Keep separate and set aside.

4. Slice capsicum and Asian greens. Heat wok over medium-high heat with 1 tbsp oil. Cook vegetables for 2-3 minutes. Toss in noodles and sauce until well combined. Remove from heat, toss in bean shoots and lime juice.

5. Heat a frypan over medium-high heat. Rub fish with 2 tsp turmeric, salt and pepper. Add to pan along with 1 tbsp oil. Cook for 2-3 minutes on each side, or until cooked through.

6. Divide stir fry vegetables and noodles evenly between plates. Garnish with mint and peanuts. Serve with fish.

You could also substitute the tahini in this dish with peanut butter. Season to taste at the end with more soy sauce and vinegar if needed.

Be sure to not overcook the noodles or they wont hold shape when it’s time to stir-fry them.

No Fish option - replacement is chicken schnitzels.
Increase cooking time to 10 minutes, or until cooked through.
Mung bean fettuccine 1 packet (200g)
garlic 1 clove
mint 1/2 bunch
roasted peanuts 1 packet (40g)
red capsicum 1
asian greens 1 bunch
Bean shoots 1 bag (250g)
lime 1
white fish fillets 2 packets

From your pantry:
oil (for cooking), salt, pepper, tahini, soy sauce (or tamari), ground turmeric, apple cider vinegar