Celery stir-fry with barramundi

ingredients

• 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

method

• 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.

notes

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.