Name: Barramundi with stir-fried shiitake mushrooms and Asian greens
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 teaspoon salt; 4 x 185g barramundi fillets; 1/4 cup vegetable oil; 500 gram baby bok choy, chopped coarsely; 500 gram choy sum, chopped coarsely; 100 gram shiitake mushrooms, sliced thinly; 125 gram blue swimmer crab meat; 2 tablespoon mirin; 1/3 cup soy sauce; 1/3 cup fish stock

Ingredients

2 teaspoon salt

4 x 185g barramundi fillets

1/4 cup vegetable oil

500 gram baby bok choy, chopped coarsely

500 gram choy sum, chopped coarsely

100 gram shiitake mushrooms, sliced thinly

125 gram blue swimmer crab meat

2 tablespoon mirin

1/3 cup soy sauce

1/3 cup fish stock

Method

1.Sprinkle salt on skin of fish. Heat 1 tablespoon of the oil in wok or large frying pan; cook fish, skin-side down, in batches, until browned both sides and cooked as desired. Cover to keep warm.

2.Heat same wok; stir-fry bok choy and choy sum until just wilted. Add mushrooms, crab and another tablespoon of the oil; stir-fry 1 minute. Add remaining oil with mirin, sauce and stock; stir-fry until heated through.

3.Divide vegetables among serving plates; top with fish, drizzle with sauce.

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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