THAI FISH SALAD

2018-01-22 -

SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 1042kj 350g fresh stir-fry vegetables es

4 x 125g pieces skinless, firm white fish fillets

1 ⁄3 cup Thai-style salad dressing

1 cup bean sprouts

1 ⁄3 cup roasted unsalted peanuts, roughly chopped

1 Heat an oiled wok or frying pan on high. Stir-fry vegetables 3-4 mins, tossing, until tender. Remove. Set aside.

2 In the same wok, cook fish 2-3 mins each side, until just cooked through.

3 Serve vegetables drizzled with salad dressing, topped with flaked fish, sprouts, peanuts and fried rice paper, if liked.