Redfish, Mohinga-style

Redfish, Mohinga-styleTaking inspiration from the Burmese dish of Mohinga, we sautéed some zucchini, onion & bell pepper in a little olive oil, then added soy sauce, fish sauce, garlic, Sriracha , and rice wine vinegar and the redfish, cut into bit sized pieces. Cooked till the fish was flaky. At the very end, we added the shirataki tofu noodles, which we had rinsed earlier. Served it up in a bowl and garnished with fresh basil.

The shirataki noodles make a great low-carb alternative to pasta and work really well in a dish like this.

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