Prep: 15 mins | Cook: 10 mins | Serves: 2-3

Nutritional Information (per serve): Energy: 1054kJ | Protein: 18.5g | Fat: 8.5g | Fibre: 9.2g

Suitable for: Pescatarian, Wheat Free (use wheat free soy sauce), Gluten free (use GF soy sauce), Dairy free


How to Serve

This delicious recipe can be enjoyed as is or on top of a bed of brown rice. to save time and skip to the eating, use microwave brown rice cups!

  • 250g snapper fillet, chopped into bite size chunks
  • 1 clove garlic
  • 1/2 red capsicum, chopped
  • 1/2 zucchini, chopped
  • 1 handful green beans, ends trimmed and chopped in half
  • 1 carrot, chopped
  • 1 bunch choy sum, chopped
  • 5 basil leaves
  • 1cm nub fresh ginger, grated
  • 2 tsp soy sauce
  • Extra virgin olive oil
  • 1/2 cup brown rice or rice noodles, if desired


  1. Heat oil in large frying pan.
  2. Add capsicum, zucchini, green beans and carrot and stir-fry for 1 minute
  3. Add snapper and continue to stir-fry until the fish starts to become white
  4. Add basil and ginger, Add soy sauce to a small ramekin and then fill with water. Pour over snapper and vegetables
  5. Add choy sum leaves to pan and cook just until wilted
  6. Serve stir-fry on its own or with brown rice or noodles.