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