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3 tbsp oyster sauce
1 tbsp hoisin sauce
2 tsp hot chili-garlic sauce
500 g firm fish fillets, such as catfish or monkfish
1 tbsp vegetable oil
2 green onions, thinly sliced
1/4 cup finely chopped cilantro, optional
In a small bowl, stir oyster sauce with hoisin and chili-garlic sauces until combined. Cut fish into 1-inch (2.5-cm) pieces. Heat oil in a large frying pan or wok set over high heat. Add fish and stir-fry constantly until opaque on outside but not fully cooked, about 3 minutes. Add oyster sauce mixture and continue to stir-fry until fish is cooked through, about 2 more minutes. Sprinkle with onions and coriander, if using. Toss gently to combine. Serve over rice or Asian noodles.
Calories 159, Protein 20.3g, Carbohydrates 4.3g, Fat 6.3g, Fibre 0.5g, Sodium 528mg.