Korean Fish Stir Fry

• 2 tbsp soy sauce
• 1 tbsp Chinese rice wine or dry sherry
• 2 cloves garlic, minced
• 1 None small red chili, seeded, chopped (or 1 tsp chili powder)
• 2 tsp sesame oil
• 12 oz white fish fillets, cubed
• 2 tsp oil
• 1 None red pepper, seeded, thinly sliced
• 3.5 oz sugar snap peas, trimmed
• 4 None spring onions, finely chopped
• 9 oz rice noodles, cooked, to serve

1. In a large bowl, combine soy sauce, wine, garlic, chili and sesame oil. Add fish and turn to coat. Set aside for 10 mins to marinate.
2. Heat oil in a wok over high heat. Stir-fry fish, reserving marinade, for 2 mins. Add pepper, sugar snap peas and onions. Stir-fry for 2-3 mins.
3. Add reserved marinade to pan. Stir-fry for 1-2 mins, until fish is cooked to your liking and sauce thickens slightly. Serve with noodles.

soy sauce, chinese rice wine, garlic, red chili, sesame oil, white fish, oil, red pepper, sugar snap peas, spring onions, rice noodles

Taken from recipes-plus.com/api/v2.0/recipes/36666 (may not work)