Thai basil fish with aubergine stir fry

Name: Thai basil fish with aubergine stir fry
Total time: 30 min
Cuisine: Thai
Ingredients: 500g skinless hake fillets, cut into chunks; 2 aubergines, cut into batons; 2 tbsp olive oil; 3 garlic cloves, sliced; 2 red chillies, sliced; 1 red pepper, sliced; 2 tbsp tamari (gluten free); 1 lime, squeezed; 20g fresh basil

Soft aubergine and chunks of firm white fish stir fried with garlic, chilli and a lot of basil.

Time30 min
LevelMedium
Costabout £2.25 a head

4 servings

Ingredients

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500 gskinless hake filletscut into chunks
2auberginescut into batons
2 tbspolive oil
3garlic clovessliced
2red chilliessliced
1red peppersliced
2 tbsptamari (gluten free)
1limesqueezed
20 gfresh basil

Method

1
Heat 1 tablespoon of oil in a large wok over a high heat. Stir fry the aubergine for 8 minutes until golden and soft. Tip out.
8 min
2
Add the remaining oil, garlic, chilli and pepper and stir fry for 2 minutes.
2 min
3
Add the fish and cook gently for 3 minutes, turning once. Take care not to break it up.
3 min
4
Return the aubergine with the tamari and lime juice and toss for 1 minute.
5
Take off the heat, stir in the basil and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.