Ingredients

1 orange, juiced and reserve 1 tsp zest
2 tbs light soy sauce
2 tsp fresh ginger, grated
1 small red chilli, finely chopped (deseeded, if preferred)
400g firm white fish fillets (we used snapper)
1 tbs coconut oil
150g oyster mushroom, sliced
1 bunch bok choy, cut in quarters
1/4 cup chopped cashews
2 tsp oyster sauce
1 spring onion, sliced diagonally

Directions

Combine orange zest, juice, soy, ginger and chilli in a fry pan and bring to a gentle simmer.

Add fish, spoon over some sauce, cover and cook for 5-6 minutes, or until fish is just cooked.

Meanwhile, heat another frypan, wok or saucepan with oil and cook mushrooms and bok choy for a few minutes. Add cashews and cook for another minute, then toss with oyster sauce.

Remove fish from pan and keep warm.

Continue to cook sauce on high for a minute or two to reduce and thicken.

Top fish with sauce and spring onions and serve with stir fried vegetables.

Nutrition

Energy 1775.54 kJ

Calories 424.46 cal

Protein 49.17g

Fibre 3.05g

Fat 20.92g

Sat. Fat 11.29g

Carbs 7.73g

Sugar

Orange & Ginger Fish Fillets

Ingredients

Directions

Nutrition