2 tbsp rice flour
300 g firm white fish fillets, deboned, cut into 2cm pieces
3 tsp olive oil
1 stalk lemongrass, white part only, finely chopped
2 cloves garlic, finely chopped
80 g green beans, diagonally sliced
1 bunch fresh asparagus, stem ends trimmed, diagonally sliced
1 bunch broccolini, cut into 4 cm lengths
1 tbsp water
2 tbsp freshly squeezed lime juice
3 tsp salt-reduced soy sauce or gluten-free soy sauce
2 tsp fish sauce of gluten-free fish sauce
125 g (½ packet) Sunrice steamed low GI white rice, heated following pack instructions, to serve
- Put flour on a plate. Add fish and turn to coat, shaking off any excess. Heat 2 tsp of the oil in a large nonstick wok over a medium-high heat. Add fish and cook for 2-3 minutes, turning often, or until fish is cooked and crisp. Transfer to a plate.
- Heat remaining oil in the wok over a medium-high heat. Add lemongrass, garlic, asparagus, beans and broccolini. Stir-fry for 2 minutes. Add water, cover and cook for 1-2 minutes or until vegies are just tender. Combine lime juice, soy sauce and fish sauce in a small bowl. Add to wok and toss to combine. Return fish to wok and stir to heat through.
- Divide rice between shallow serving bowls. Serve with stir-fry.