Recipes in partnership with the Australian Institute of Sport: Fish Stir Fry with Asian Greens

Fish Stir Fry with Asian Greens



450g packet hokkien noodles
Olive oil for cooking
500g firm fish steaks (e.g. barramundi, blue-eye trevalla, tuna), cut into large cubes
1 garlic clove, crushed
2cm piece ginger, finely grated
2 stalks lemongrass, finely chopped
1 red onion, sliced
1 bunch Chinese broccoli, coarsely chopped
1 green capsicum, sliced
¼ cup hoisin sauce
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 bunch baby bok choy, leaves separated
120g bean sprouts

1. Place the hokkien noodles in a large heatproof bowl, cover with boiling water, and let them stand for about 2 minutes then drain well.

2. Heat a non-stick wok or frying pan over medium-high heat and lightly spray with olive oil 

3. In batches, cook the fish chunks until they are golden brown and cooked through, about 3 minutes per batch. Set the cooked fish aside.

4. Reheat the wok and add the minced garlic, ginger, lemongrass, and sliced red onion. Stir-fry for about 2 minutes until softened.

5. Add the baby bok choy, Chinese broccoli, and sliced capsicum to the wok. Stir-fry until the vegetables are tender yet still crisp.

6. In a small bowl, combine the hoisin sauce, oyster sauce, soy sauce, and rice vinegar. Pour this mixture into the wok, stirring well to coat the vegetables.

7. Return the cooked fish to the wok and gently reheat everything together.

8. Remove the wok from the heat and stir in the fresh bean sprouts and noodles. 

9. Serve immediately. 



ANALYSIS per serve


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