Snapper with Stir-fried Vegetables
Ingredients
4 x 200g snapper fillets
1 teaspoon sesame oil
1 large brown onion (200g), cut into thin wedges
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 medium green capsicum (200g), chopped coarsely
1 medium red capsicum (200g), chopped coarsely
6 green onions, sliced thickly
100g snow peas
100g broccolini, copped coarsely
½ cup (125ml)filtered water
¼ cup (60ml) oyster sauce
2 tablespoons lemon juice
500g bok choy, chopped coarsely
1 cup (80g) bean sprouts
Method
1) Cook fish, skin side down, on heated, lightly oiled grill plate (or grill on BBQ) until browned and crisp; turn, cook until browned and cooked as desired. Cover to keep warm.
2) Heat oil in wok or large frying pan; stir-fry brown onion, garlic and ginger until onion softens.
3) Add beans; stir-fry 1 minute.
4) Add capsicums, green onion, snowpeas and broccolini; stir-fry until vegetables are just tender.
5) Stir in the water, sauce and juice; cook, stirring, until mixture thickens slightly.
6) Add bok choy and bean sprouts; stir-fry until heated through.
7) Serve fish on vegetables.
Recipe from Susie Burrell
