Vegetable Fish Stir Fry

Delicious low carb 4 ingredient vegetable fish stir fry - GF, paleo, Keto

📝 Ingredients

• 4 large fish fillets (chopped into pieces)
• 3 mixed bell peppers (sliced)
• 2 large zucchini (courgettes)
• fish seasoning (see post for ingredients)
• 2 tbsp of coconut oil
• 1 tsp of Himalayan pink salt (for the zoodles)

👨‍🍳 Instructions

1. 1Start off by using the spiraliser to create vegetable noodles. To do this simply use a peeler to scrap the skin off the zucchini, it should come off quite easily. Then wedge the zucchini in between the spike and insert it into the protruding metal piece. Rotate the lever clockwise until the zoodles exit the other side, using a dish to catch the noodles.
2. 2Put the veggie noodles into a colander, sprinkle with 1tsp off pink salt and set aside for 10-15 minutes.
3. 3After the given time you will notice the zoodles begin to sweat. At this stage rinse and drain the zoodles.
4. 4Now season the fish with the seasoning mix as listed and set aside
5. 5In a heavy duty pan (can use a wok) melt the coconut oil on medium heat and proceed to adding the bell peppers and cook them until tender. Roughly 5-7 minutes this should take.
6. 6Once the peppers are tender, pan fry the fish. Ensure to toss and manoeuvre the fish to evenly seal the fish pieces. Do this for 3-4 minutes
7. 7Finally add the vegetable noodles, folding no more than 4 times so they don;t become too fragile nor do the fish pieces break down and cook for a total of 3-4 minutes.
8. 8Remove from stove and serve accordingly.