Stir-Fried Fish and Snow Peas with Spicy Ginger Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 238.7
  • Total Fat: 4.7 g
  • Cholesterol: 38.7 mg
  • Sodium: 833.2 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 26.3 g

View full nutritional breakdown of Stir-Fried Fish and Snow Peas with Spicy Ginger Curry calories by ingredient
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Number of Servings: 4


    -1 tbsp fresh lime juice
    -2 tsp olive oil
    -2 tsp minced peeled gingerroot
    - 1 tsp curry powder
    - 2 medium garlic cloves
    - .5 to 1 tsp crushed red pepper flakes
    - 1 pound firm flesh fish fillets, such as cod, halibut, or salmon, cut into .75 inch cubes or 1 pound bay scallops
    - 6 ounces fresh snow peas, trimmed
    - 2 green onions (green and white parts) thinly sliced
    - 1.25 cups fat free low sodium chicken broth
    - 1 cup uncooked instant brown rice
    - .25 tsp salt


Serves 4; 1.5 cups per serving
In a large airtight bag, combine the lime juice, olive oil, ginger, curry powder, garlic, and red pepper flakes. Rinse the fish and pat dry with paper towels. Put the fish in the bag. Reseal; gently turn the bag over several times to coat the fish. Refrigerate for 15 minutes to 1 hour.
heat a large, deep nonstick skillet or non stick wok over medium high heat. Cook the fish with the marinade for 3 to 4 minutes (scallops should be solid white and slightly firm), stirring constantly.
Stir in the snow peas and green onions. Cook for 1 minute, or until the snow peas are just tender-crisp, stirring constantly.
Stir in the broth, rice, and salt. Bring to a simmer, stirring once. Reduce heat and simmer, covered, for 10 minutes, or until rice is tender.

Number of Servings: 4

Recipe submitted by SparkPeople user AER1977.

TAGS:  Fish | Dinner | Fish Dinner |

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