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

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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