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.
This snapper looks amazing. I will be trying this recipe this week after my dad has just come back with a boat full of snapper after his fishing trip.
ReplyDeletefresh snapper, beautiful!!
ReplyDelete