Stir-Fry Snapper with Asparagus, Snow Peas & Enoki Mushrooms

By Neil Perry

Stir-Fry Snapper with Asparagus, Snow Peas & Enoki Mushrooms
This stir-fry by Neil Perry highlights the natural flavours of the fish and vegetables. Simply toss ingredients together in a wok for a delicious dish rich in colour and texture.


Serves 4

4 tbsp peanut oil

350g snapper fillet,

cut into 2cm-wide strips

½ knob ginger, peeled and finely chopped

2 cloves garlic, finely chopped

2 spring onions, finely chopped

1 long red chilli, deseeded

and finely chopped

6 thick green asparagus spears,

cut on the diagonal into 4cm lengths

50g snow peas, trimmed

3 tbsp chicken stock

2 tbsp oyster sauce

2 tsp light soy sauce

1 tsp sugar

80g enoki mushrooms,

trimmed and separated

Heat a wok until smoking. Add half of the oil and, when hot, stir-fry snapper in two batches until golden and just cooked through. Remove snapper. Wipe wok clean. Heat remaining oil in wok until just smoking. Stir-fry ginger, garlic, spring onion and chilli until fragrant, then add asparagus and snow peas and stir-fry until just tender. Return snapper to wok with chicken stock, oyster sauce, soy sauce and sugar, toss together and bring to the boil. Fold in mushrooms and then spoon onto 
a large plate to serve.


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