Lime and Coriander Fish Stir Fry

It feels like it's been a long winter in England, but finally the sun is out and so are my summer clothes! With the prospect of actually getting to wear bikinis and summer dresses this year also comes the realisation that I probably need to start getting back into shape. Thankfully I naturally want lighter meals full of vegetables and fresh flavours so eating healthier isn't too difficult. Well... apart from all the ice cream (hey, you've gotta make the most of this weather!) but hopefully this meal can do a bit to balance it out at the very least.

Lime and Coriander Fish Stir Fry 

This stir fry bursting with citrus flavours is light and healthy, perfect for a quick summer dinner.

Serves 2


2 pieces of white fish (I used frozen)
1 bunch (80g) udon noodles
A couple of handfuls of frozen broccoli florets
2-3 cloves of garlic, crushed
3cm ginger, chopped
1 onion, sliced
1 red pepper, chopped
1/2 tbsp fish sauce
1 tbsp mirin
3 tbsp soy sauce
1/2 lime
Bunch of coriander
1 tbsp oil

-Cook the fish according to pack instructions.
-Cook the noodles and broccoli according to pack instructions. Drain and rinse under cold water. Set aside.
-Heat the oil in a wok.
-Add the garlic, ginger and onion and stir fry for a few minutes, until beginning to soften.
-Add the pepper and cook for a further two minutes.
-Add the fish sauce, mirin and soy sauce along with a splash of water. When the mixture is bubbling, add in the cooked noodles and broccoli.
-Squeeze most of the lime over the noodles. Tear some coriander and add it to the wok. Toss together until the sauce evenly coats everything.
-Divide the stir fry between two plates. Add a piece of fish to each plate and serve with an extra squeeze of lime and and a sprig of coriander.