Fish stir-fries well and, because of the strong flavours in this recipe, you don't have to shell out for a more exotic species.
SERVES 2
300g snapper fillet, skinned and cubed
2 cloves garlic, crushed
1 tbsp freshly grated ginger
2 tbsp salt-reduced soy sauce
1 tbsp olive oil
1 bunch broccolini, cut into 5cm pieces
2 yellow zucchini, halved lengthways and sliced
6 shallots, cut into 5cm pieces
150g shiitake mushrooms, sliced
Combine fish, garlic, ginger and 1 tbsp soy sauce in a bowl. Set aside. Heat 2 tsp olive oil in a wok on high. Stir-fry broccolini for 3 minutes, add zucchini and stir-fry another 2 minutes. Remove from the wok.
Heat 1 tsp of remaining oil and stir-fry shallots and mushrooms for 2 minutes until onions soften. Remove from the wok.
Heat remaining oil and stir-fry fish for 2 minutes until browned. Return vegetables to wok, add remaining soy sauce and toss to coat, then serve immediately.
Recipe from Crunch Time Cookbook (Viking) by Michelle Bridges, photography by Mark O’Meara and Nick Wilson.
