Asian stir fried snapper with wombok, mushrooms and greens

Feel free to use any combination of vegetable you like, anything you have in the fridge that you want to use up. Make sure you add in leafy greens near the end of the cooking time.

Serves 4

Ingredients

600g snapper, cut into 2 cm chunks- you need to use a firm fish or it will fall apart. If you do not use a firm fish you can panfry in whole fillets and not stir fry

¼ cup of oyster sauce

2 tbsp tamari or soy sauce

2 cloves of garlic, crushed

2-3 tsp finely chopped turmeric

2-3 tsp finely chopped ginger ( you can blitz the garlic, turmeric and ginger together in a little food processor)

¼ of a wombok (Chinese cabbage), chopped

300g mushrooms, sliced, feel free to use exotic mushrooms like shitake, enoki black fungus etc

3 stalks of celery

1 bunch of asparagus, woody ends trimmed and cut into 3 on an angle

1 bunch broccolini, chopped into 3

2 small zucchinis, sliced thin on an angle

Method

Put the fish, garlic, ginger, turmeric, tamari and oyster sauce in a bowl, set aside.

In a large pan or wok heat some oil and panfry your fish for 2-3 minutes or until its cooked, it will continue to cook through with the residual heat. Wash the bowl out and use that bowl to put your cooked fish into. Cover the bowl. Rinse the pan out to reuse.

In your large pan or wok heat some oil and add your zucchini, broccolini, celery and asparagus, Stir fry for 3-4 minutes on a high heat and then add in the mushrooms, cook another minute and then add the wombok, cook until just wilted.

Serve up vegetables with some soba noodles or some rice. Put your fish on top on your vegetables, you can garnish with some chilli if you like. Any juice that came out the fish you can pour over your meal.