Fresh fish, shrimp, scallops and vegetables on a bed of noodles. Delicious!
Serves: 4 person(s)
Preparation Time: 15 mins
1 Tbsp low-sodium soy sauce
1 Tbsp white wine or rice wine
2 Tbsp fish stock or water
1 tsp sugar
2 tsp peanut oil
1 knob of fresh ginger, approx 1 inch, finely diced
2 scallions, sliced into 2-inch lengths
285.71 g thick fish fillets, such as perch, skin and bone removed
12 large green shrimp, peeled, preferably with tails intact
1 medium red bell pepper or red pepper, finely sliced
12 spears fresh asparagus, halved
12 raw scallops (3 oz)
2 Tbsp fresh cilantro, for garnish
Combine soy sauce, wine, stock and sugar and set aside.
Heat oil in a wok or a non-stick pan with a lid, add ginger and scallions. Stir-fry for 1 minute. Add fish and shrimp and stir-fry until shrimp start to curl. Add pepper and asparagus and stir-fry 1 minute longer.
Add scallops and sauce, cover and steam for 1 to 2 minutes or until scallops are just cooked.
Serve atop the warm noodles, scattering fresh cilantro on top to garnish.
If you would like to increase your intake of Omega 3 fatty acids, you can choose fish with a higher oil content, such as salmon or swordfish. While this may slightly increase your fat consumption for the day, rest assured that these fats have many health benefits.
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