Adriano has the biggest race of the year this weekend – in terms of the distance anyway. He will be mountain biking for six hours straight. I know the routine by now – carbs before and protein afterwards so tonight it was pasta. I found this recipe in the Foodtown Magazine and it sure was tasty. Adriano said I had to cook it again but, for this blog, I need to cook something different every night. But he can cook it on his nights – the recipe has been passed over. No Dario tonight as he is at his girlfriend’s but I am sure he would have approved as well.
Stir-fried Ginger Fish with Spaghetti - Low Fodmap
Author: Suzanne Perazzini
Ingredients
- 500g gluten-free spaghetti
- 1 tsp garlic-infused oil
- 2 tbsp soya sauce
- 2 tsp sesame oil
- 1 tbsp wine
- ¼ tsp chilli flakes
- 500g firm fish like snapper or terakihi
- 1 tbsp finely sliced ginger
- 1 red bell pepper - sliced
- 50g frozen peas
- 4 spring onions sliced (green part only)
- Toasted sesame seeds
Method
- Mix garlic oil, soya sauce. sesame oil, chilli flakes and wine and add fish cut into 3cm pieces. Leave for 5 minutes to marinate.
- Heat some oil, add ginger and fish (minus marinade). Stir for 1 minute.
- Add capsicum and stir 1 minute.
- Add peas, spring onion and the marinade. Simmer 2 minutes until fish is cooked.
- Meanwhile cook spaghetti, drain and add to the fish mixture.
- Garnish with sesame seeds.
It gets two thumbs up from me too 🙂 Looks delicious, thanks for sharing.
Not all meals work out as well as hoped but this one definitely did.
Suzanne
How many people does this recipe serve please?
It serves 4 people.