Here’s another quick, easy, and very healthy dinner to add to the week’s set list – stir fried snapper and veggies! Carb free, gluten free, very low fat, full of veggies and relatively cheap (for Melbourne’s grocery price standards, anyway!), here’s how it works..
To make dinner (or lunch) for 2:
– 300g boneless snapper fillet, diced into approx. 3cm pieces
– 2 tbsp soy sauce (use gluten free if needed)
– 1 tbsp fish sauce
– 1 tsp freshly grated ginger
– 2 cloves garlic, minced
– 2 yellow squash, sliced
– 1 bunch broccolini, sliced (use the stems, too)
– 200g shitake mushrooms, sliced (if you can’t get these, regular mushrooms work just fine!)
– 4 shallots, sliced
– fresh coriander and deep fried shallots*, to serve (* available at all good Asian grocers and supermarkets)
Put it together:
1. Place the snapper in a bowl or container. Combine 1 tbsp soy sauce, the fish sauce, ginger and garlic in a small bowl, then pour over the snapper, mixing it in well – set aside.
2. Heat a wok over high heat and spray some cooking oil over it. Stir fry the broccolini for a few minutes, until the stems start to soften, then add the squash and stir fry for another minute. Put them in a bowl and set aside.
3. Re-spray the wok with cooking oil and add the mushrooms and shallots, stir frying for a few minutes, until they soften. Take them out of the wok and put them into the bowl with the other veggies.
4. Re-spray the wok once more and throw in the fish, cooking for 2 – 3 minutes (until cooked through). Add in the bowl of veggies you’d set aside earlier and the rest of the soy sauce, and combine the lot.
5. Spoon your stir fry into your bowl, top them with some deep fried shallots and fresh coriander, and enjoy 🙂