Fish Entertaining

Salt and pepper fish stir-fry

Name: Salt and pepper fish stir fry recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1/3 cup (50g) cornflour; 1/2 tsp ground white pepper; 1/2 tsp ground black pepper; 600g flathead (or other white fish), cut into 2.5cm pieces; 1/4 cup (60ml) rice bran oil; 1 red onion, cut into thin wedges; 250g snow peas, halved on an angle; 1/2 cup (125ml) oyster sauce; 1 cup Vietnamese mint leaves, plus extra to serve; Steamed rice, to serve; Sliced bird's-eye chilli, to serve; Chopped salted peanuts, to serve

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10m

Salt & pepper fish stir-fry — Mark Roper

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by Olivia Andrews

Recipe developer, food writer and food stylist

Feb 16, 2022

Olivia Andrews' lightning-fast salt and pepper fish stir-fry is perfect as a midweek dinner and doubles up as a tasty lunch treat the next day.

1/3 cup (50g) cornflour
1/2 tsp ground white pepper
1/2 tsp ground black pepper
600g flathead (or other white fish), cut into 2.5cm pieces
1/4 cup (60ml) rice bran oil
1 red onion, cut into thin wedges
250g snow peas, halved on an angle
1/2 cup (125ml) oyster sauce
1 cup Vietnamese mint leaves, plus extra to serve
Steamed rice, to serve
Sliced bird's-eye chilli, to serve
Chopped salted peanuts, to serve

Method

1.

Combine the cornflour, 1 tsp fine salt and the peppers in a bowl. Add the fish and mix until completely coated.
2.

Place 1 tbs (20ml) oil in a wok over medium-high heat. Working in 2 batches, add fish and cook, turning regularly, for 3 minutes or until cooked through. Remove from the wok. Repeat with another 1 tbs oil and the remaining fish.
3.

Place remaining 1 tbs oil in the wok over high heat. Add onion and stir-fry for 2 minutes or until starting to soften. Add the snow peas and stir-fry for 2 minutes or until almost cooked through. Add the oyster sauce and 2 tbs water. Stir-fry for 1 minute, then return the fish to wok with half the mint and very gently stir until combined and heated through. Serve with steamed rice, emaining mint, chilli and peanuts.