Celery stir-fry with barramundi

The humble celery stick takes centre stage in this Asian-inspired stir-fry to accompany barramundi fish fillets.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Celery stir-fry with barramundi
  • 2 tablespoon oil
  • 1/2 bunch celery, trimmed, cut into 8 cm lengths
  • 150 gram snow peas, trimmed
  • 2 cloves garlic, sliced
  • 1 cup flat-leaf parsley
  • 1/2 cup (125ml) chicken stock
  • 1 teaspoon sesame oil
  • 4 100g pieces barramundi


Celery stir-fry with barramundi
  • 1
    Heat half of oil in a large frying pan or wok on high. Add celery, snow peas and garlic and stir-fry for 2 minutes. Add parsley and cook for 1 minute. Add stock and sesame oil and simmer for 2 minutes, until celery is just tender.
  • 2
    Meanwhile, heat remaining oil in a non-stick frying pan on high. Cook fish for 2 minutes each side, until flesh flakes. Serve with celery stir-fry.


Celery makes a splendid cooked vegetable, especially when it's lightly stir-fried with crispy fresh snow peas, garlic and plenty of flat leaf parsley. Bunches of celery can be kept in a plastic bag in the refrigerator for up to three weeks. Rinse before using. Parsley is a good source of vitamin C and also contains iron, calcium and potassium.

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