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.
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.