Thai-style fish stir-fry

Skip takeout! This fish stir-fry is packed with vibrant Thai flavours and loaded with fresh, crunchy veg for a complete midweek meal.

Less than 45 minutes

Serves 4 


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  • Salt and milled pepper
  • 2 Tbsp (30ml) cake flour
  • 4 (600-800g) hake fillets, cut into 4cm chunks
  • 1 red onion, sliced
  • 1 packet (125g) sugar snap peas
  • 1 packet (230g) PnP Tasty Stem broccoli
  • 1 green pepper, sliced
  • 2-3 Tbsp (30-45ml) Thai-style herby pesto (click here for full recipe)
  • ¼ cup (60ml) soy sauce
  • 1 Tbsp (15ml) oyster sauce
  • 1 Tbsp (15ml) honey
  • Steamed jasmine rice, crushed peanuts and sliced red chilli, for serving



  1. Heat oil on high heat in a pan or wok.
  2. Season flour and coat fish with mixture.
  3. Fry fish in batches for 2-3 minutes a side or until golden. Set aside.
  4. Stir-fry onion, sugar snap peas, broccoli and green pepper in the same pan for 5-8 minutes.
  5. Add pesto, sauces and honey to pan.
  6. Toss through fish and stir-fry for another 3-5 minutes.
  7. Serve on a bed of rice, sprinkled with peanuts and chilli.



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