The Free-From Food Awards Shortlist (and Slim Noodles and Zero Noodles)
Author: Grace Cheetham
Recipe type: Lunches
Prep time:
Cooking time:
Total time:
Serves: 2
Ingredients
2 fish fillets, such as salmon, trout or cod
2 large salad onions or 6 spring onions, white part finely chopped
stir-fry vegetables, such as beansprouts, pak choi
Marinade:
2cm/¾in piece fresh ginger, peeled and finely chopped
2 large garlic cloves, finely chopped
1 lemongrass stick, finely chopped
1 large red chilli, deseeded and finely chopped
2 large handfuls of coriander leaves, finely chopped
3 tbsp olive oil
2 tbsp Thai fish sauce
2 tbsp tamari soy sauce
juice of 2 limes
1 serving of Zero Noodles, to serve
Method
Put the fish in a shallow, non-metallic dish. Mix together all the marinade ingredients in a bowl or jug and pour over the tuna. Cover with a lid or cling film and leave to marinate in the fridge for at least 1 hour, preferably longer.
Spoon the marinade into a large wok and heat over a medium-high heat. Cook for 2–3 minutes until the onion starts to soften and turn translucent. Add the vegetables and then place the fish on the top. Cover with a lid and steam for about 10 minutes, until the fish is cooked through. Serve hot with the prepared Zero Noodles.
Recipe by Grace Cheetham at https://www.gracecheetham.com/the-free-from-food-awards-shortlist-and-slim-noodles-and-zero-noodles