Crisp-Skinned Fish With Stir-Fried Vegetables And Black Beans - cooking recipe

Ingredients

1/2 tsp sea salt
1 tsp coarsely ground black pepper
4 None skin-on fish fillets (7 oz each), such as snapper, cod or halibut
1 tsp sesame oil
1 None onion, cut into thin wedges
1 clove garlic, crushed
1 tsp grated fresh ginger
1 tbsp salted black beans, rinsed and drained
1 None green pepper, coarsely chopped
1 None red pepper, coarsely chopped
6 None green onions, sliced
4 oz snow peas
4 oz broccolini, coarsely chopped
1/4 cup oyster sauce
2 tbsp lemon juice
1 lb baby bok choy, coarsely chopped
1 cup bean sprouts

Preparation

Preheat the broiler. Combine salt and pepper in small bowl; rub into skin side of each fillet. Broil fish, skin-side up, until browned and crisp; turn, cook until browned and cooked to desired doneness. Cover to keep warm.
Heat oil in wok or large skillet on high heat. Stir-fry onion, garlic and ginger until onion has softened. Add beans; stir-fry for 1 min. Add peppers, green onions, snow peas and broccolini; stir-fry until vegetables are just tender.
Stir in the oyster sauce, lemon juice and 1/2 cup water; cook, stirring, until mixture thickens slightly. Add bok choy and bean sprouts; stir-fry until heated through. Serve fish on vegetables.