Name: Crispy snapper with sweet and sour vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 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

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

Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

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

Method

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.

Jennene Plummer