Name: Crisp-skinned snapper with stir-fried vegetables and black beans
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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 green capsicum (200g), chopped coarsely; 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

Ingredients

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 green capsicum (200g), chopped coarsely

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

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

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.
Note

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Ingredients

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