Ingredients

For the Fish Marinade:

  • 4 pieces Rainforest Caribbean Snapper fillet (about 570g)
  • 1 tablespoon soy sauce or hoisin sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon vegetable oil
  • 2 teaspoons cornstarch

 

For the Rest of the Dish:

  • 3 tablespoons vegetable oil
  • 1 tablespoon ginger (julienned)
  • 1 clove garlic (chopped)
  • 1/4 cup red onion (cut into 1-inch chunks)
  • 1 scallion (cut into 2-inch pieces)
  • 1 small carrot (thinly sliced)
  • 1/2 red bell pepper (cut into 1-inch chunks)
  • 1 small handful snow peas (or sweet snap peas)
  • 1/4 cup chicken stock (warmed)
  • 1/4 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 tablespoon hoisin sauce
  • 1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water to form a slurry)
  • 2 tablespoons chilli oil (chunky sauce)

Directions

  1. Marinate the Fish:
    • Pat the Rainforest Caribbean Snapper fillets dry and cut them into 1½ inch pieces.
    • In a bowl, mix the fish with soy sauce or hoisin sauce, salt, white pepper, vegetable oil, and cornstarch. Coat the fish well and set aside for 10 minutes.
  2. Prepare the Sauce:
    • In a small bowl, mix the warm chicken stock, sesame oil, salt, sugar, and hoisin sauce. Set aside.
  3. Sear the Fish:
    • In a pan, heat the vegetable oil over high heat.
    • Once the oil is hot, add the marinated snapper fillet pieces and sear them for about 1-2 minutes on each side until golden and crispy on the edges. Remove the fish from the pan and set aside.
  4. Stir-Fry the Vegetables:
    • In the same pan, add ginger and garlic, and stir-fry for about 10 seconds.
    • Add the red onion, scallions, carrots, red bell pepper, and snow peas. Stir-fry for 1-2 minutes until they are slightly tender but still crunchy.
  5. Add the Sauce and Combine:
    • Pour the prepared sauce into the sauté pan and bring it to a simmer.
    • Add the cornstarch slurry and stir to thicken the sauce.
    • Gently fold the seared snapper fillets and crispy bacon into the vegetables. Cook for another 20 seconds to ensure everything is coated in the sauce and warmed through.
  6. Add Chilli Oil:
    • Drizzle in the chunky chilli oil and toss everything together to combine.
  7. Serve:
    • Serve the fish and vegetable stir-fry hot with steamed rice. Enjoy!