Lime fish

ingredients

• 2 teaspoon vegetable oil
• 3 spring onions, chopped
• 1 stalk fresh lemon grass, chopped, or ½ teaspoon dried lemon grass, soaked
• 1 fresh red chili, chopped
• 750 g/11/2 lb firm white fish fillets, cut into 2 cm/3/4 in thick strips
• 2 tablespoon lime juice
• 315 g/10 oz fresh rice noodles
• ½ bunch/250 g/8 oz bok choy, chooped
• ¼ cup/60 ml/2 oz water
• 2 tablespoon soy sauce
• 2 taespoon white miso

method

• Heat oil in a wok over a high heat, add spring onions, lemon grass and chili and stir-fry for 1 minute. Add fish and lime juice and stir-fry for 2 minute or until fish is almost cooked. Remove fish mixture from wok and set aside.
• Add noodles, bok choy, water, soy sauce and miso to wok and stir-fry for 2 minutes. Return fish mixture to wok and stir-fry for 1 minute or until heated through.

tip from the chef

Serve this easy and healthy one-dish meal with lime wedges. Ordinary cabbage, spinach or silverbeet can be used in place of bok choy.