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Fragrant Fish Stir Fry

Serves 2

fragrant fish stir fry.PNG


100ml light coconut milk

1 tbsp fish sauce

Juice of one lime

2 tbsps soy sauce

1 tsp chilli flakes

2 tsp acacia honey

30g per person uncooked basmati rice

30g per person cauliflower, finely chopped

1 tbsp coconut oil, melted

1 red onion, finely chopped

5-6 cloves garlic, finely chopped

1-2 inch piece ginger, sliced

1 red chilli, sliced

1 carrot, sliced

Handful mushrooms, sliced

400g white fish, broken into chunks

60g broccoli, sliced

1 red pepper, sliced into strips

Handful beansprouts


  • To make the sauce, combine the coconut milk, fish sauce, lime juice, soy sauce, chilli flakes and honey in a bowl. Adjust these flavours to suit your taste, adding more lime juice if too sweet or salty.

  • Place the rice in a large saucepan of cold salted water and bring to the boil. Simmer gently until cooked then add the cauliflower. Cook for 2 minutes before draining.

  • Warm a wok or large frying pan over medium / high heat. Add the coconut oil followed by the onion, garlic, ginger, and chilli. Stir fry for 1-2 minutes, then add the carrot and mushrooms. Also add a quarter of the sauce. Continue stir frying for 2-3 minutes.

  • Add the fish, broccoli, red pepper and beansprouts plus up to half of remaining stir fry sauce.

  • Simmer fish and vegetables in the sauce for up to 5 minutes, until the fish is cooked. Add more of the stir fry sauce as needed, enough to just cover vegetables in sauce. Simmer for 2 minutes.

  • Remove from heat and serve on a bed of rice.

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