Stir-Fried Fish with Beans and Mushrooms

11:30 am on 7 February 2012

(Enough for 4)


  • 400g fish fillets
  • A 3cm piece of ginger
  • 2 plump cloves of garlic
  • 3 spring onions
  • 2 small red chillies
  • 12 green beans
  • 1 small packet of snow peas
  • 100g button mushrooms
  • 4 tbsp peanut oil
  • 60ml chicken stock
  • 2 tbsp oyster sauce
  • 2 tsp light soy sauce
  • 1 tsp sugar


Slice the fish into 2cm wide strips and set aside. Peel the ginger and chop it finely. Peel and chop the garlic then cut the spring onions, removing the dark green leaves as you go. Seed and chop the chillies. Cut the green beans on the diagonal into 3cm long pieces and trim the snow peas. Cut the mushrooms into quarters.  Now get half the oil really hot in a wok, cook the fish in two batches until it is golden and just cooked through, about 4 minutes, then remove with a draining spoon to a warm plate.

Add the remaining oil to the wok and when its just smoking, stir-fry the ginger, garlic, onions and chilli until fragrant, moving them quickly around the pan as you go. Add the green beans, snow peas and mushrooms. Cook until just tender, about 5 minutes then return the fish to the wok along with the chicken stock, oyster sauce, soy sauce and sugar. Gently toss everything together and bring to the boil. Serve immediately.

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