Stir-fried Groper with Mushrooms and Ginger

 

Serves 4 - 6

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Ingredients

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• 60mls rice bran oil

• 3 cloves garlic, minced

• 8cm knob ginger piece, peeled and thinly sliced

• 6 shiitake mushrooms, sliced

• 1 tbspn hoisin sauce

• 80mls fish stock

• 720g Groper fillets (Hapuku)

• 2 tsp fish sauce

• 1 tsp sugar

• 1 tsp freshly ground black pepper

• 1 red chilli, deseeded and thinly sliced

• 1 spring onion, sliced

• 1 handful coriander leaves

• ½ red capsicum, sliced

 

1. Place a wok or saute pan over a medium heat and add oil.

2. When oil is hot, add garlic, ginger and mushrooms and stir-fry for a couple of minutes. Add hoisin sauce and fish stock and bring the mixture to the boil.

3. Add fish pieces and simmer uncovered for 2-3 minutes or until sauce thickens a little. Season with fish sauce, sugar and black pepper. Simmer for another 3-4 minutes or until fish is cooked. Lastly add sliced red chilli.

4. Transfer stir-fry to a serving plate. Garnish with spring onion, coriander and red capsicum and serve on a bed of steamed rice. 

 

An image from The New Zealand Seafood Cookbook.
Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009.