Serves 4
For the Stir-Fry*:
600g King Dory fillets
1 tbsp cornflour
1 tbsp olive oil
1 brown onion, peeled and sliced
1 red capsicum, cored and sliced
1 small carrot, peeled and julienned
1 cup snow peas, trimmed and cut in half 2 cloves garlic, crushed
1 tsp grated fresh ginger
Sauce:
2 tbsp oyster sauce 1 tbsp soy sauce
1 tsp sesame oil
1 tsp raw sugar
1⁄4 cup water
To Serve:
Steamed jasmine rice
Sesame seeds or sliced spring onions, optional
Method:
In a small bowl, mix together oyster sauce, soy sauce, sesame oil, sugar, and water.
Cut Dory into bite-sized pieces and place in another bowl. Dust with cornflour and toss to coat evenly.
Heat oil in a wok or large frying pan over medium-high heat. Add fish in batches and cook for 1–2 minutes per side, until lightly golden and just cooked through. Remove and set aside.
In the same wok, add onion, capsicum, and carrot. Stir-fry for 2–3 minutes. Add snow peas, garlic, and ginger. Stir-fry for another 1–2 minutes until vegetables are just tender but still crisp. Return fish to the wok. Pour sauce into the wok and gently toss to coat fish and vegetables. Cook for another minute until sauce is glossy.
Serve immediately over steamed rice. Garnish with sesame seeds or spring onions, if using.
*For a more speedy version, simply opt for a bag of fresh stir fry veggie mix.