Recipe

Crisp-skinned snapper with stir-fried vegetables and black beans

Serve this healthy and delicious crisp-skinned snapper with stir-fried vegetables and black beans accompanied with a small bowl of finely chopped red chilli in soy sauce. It will add some extra zip to the fish.

Jun 30, 2011 2:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Crisp-skinned snapper with stir-fried vegetables and black beans
  • 1/2 teaspoon sea salt
  • 1 teaspoon coarsely ground black pepper
  • 4 x 200g snapper fillets
  • 1 teaspoon sesame oil
  • 1 brown onion (200g), cut into thin wedges
  • 1 clove garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon salted black beans, rinsed, drained
  • 1绿辣椒(200克),粗碎
  • 1 red capsicum (200g), chopped coarsely
  • 6 green onions, sliced thickly
  • 100 g snow peas
  • 100 gram broccolini, chopped coarsely
  • 1/2 cup (125ml) water
  • 1/4 cup (60ml) oyster sauce
  • 2 tablespoon lemon juice
  • 500 gram baby bok choy, chopped coarsely
  • 1 cup (80g) bean sprouts

Method

Crisp-skinned snapper with stir-fried vegetables and black beans
  • 1
    Combine salt and pepper in small bowl; rub into skin side of each fillet. Cook fish, skin-side down, on heated lightly oiled grill plate (or grill or barbecue) 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. Add beans; stir-fry 1 minute. Add capsicums, green onion, snow peas and broccolini; stir-fry until vegetables are just tender.
  • 3
    Stir in the water, sauce and juice; cook, stirring, until mixture thickens slightly. Add bok choy and bean sprouts; stir-fry until heated through. Serve fish on vegetables

Notes

Broccolini, a cross between broccoli and Chinese kale, is milder and sweeter than broccoli. Each long stem is topped by a loose floret that closely resembles broccoli; from floret to stem, broccolini is completely edible. Substitute chinese broccoli (gai larn) for the broccolini in this recipe, if you prefer.

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