Crispy snapper with sweet and sour vegetables

A medley of bright, fresh vegetables are cooked in honey, ginger and chilli and served with crispy snapper and fried shallots

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


Sweet & sour snapper
  • 1/4 cup canola oil
  • 8 spring onions, halved, green tips reserved
  • 1 each red, orange, yellow capsicum, seeded, thinly sliced
  • 3 centimetre piece ginger, peeled, sliced
  • 1 long red chilli, seeds removed, finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup honey
  • 1/4 cup rice-wine vinegar
  • 1 bunch broccolini, chopped
  • 1/2 bunch bok choy, chopped
  • 4 150g snapper fillets, skin on
  • 1/4 cup fried shallots


Sweet & sour snapper
  • 1
    In a wok or large frying pan, heat half the oil on high. Stir-fry onion bulbs for 2-3 minutes until beginning to soften and change colour. Add capsicum, ginger, chilli and garlic. Cook for 1 minute.
  • 2
    Stir in honey and vinegar. Bring to the boil. Add broccolini and bok choy, then cook for 2 minutes.
  • 3
    In a large frying pan, heat remaining oil on high. Season fish skin with salt. Cook skin-side down for 3 minutes. Turn and cook for a further 2-3 minutes.
  • 4
    Serve fish on a bed of sweet and sour vegetables, topped with sliced reserved onion tips and fried shallots.

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