Ingredients

The following ingredients have 4 Servings
  • 350g snapper fillet
  • 100g piece pancetta
  • 80g tinned whole bamboo shoots
  • 3 spring onions
  • ½ knob ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 deseeded red chilli, finely chopped
  • 4 fresh shiitake mushrooms, sliced
  • 4 tbsp peanut oil
  • 3 tbsp chicken stock
  • 2 tbsp oyster sauce
  • 2 tsp light soy sauce
  • 1 tsp caster sugar
  • freshly ground white pepper
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Instruction

  • <p>CUT FISH into 2cm thick strips. Cut the pancetta and bamboo into 5mm thick matchsticks. Cut 2 spring onions in pieces about the same size, keeping the white and green parts separate. Finely slice the remaining spring onion and reserve to use as a garnish. Finely chop the ginger garlic and chilli and slice the mushooms.</p> <p>HEAT A WOK until smoking. Add half the peanut oil and when hot, quickly stir-fry the fish in two batches until golden, about 1-2 minutes per batch. Remove and drain on a paper towel.</p> <p>WIPE THE WOK CLEAN. Heat remaining peanut oil until just smoking. Stir-fry the pancetta, ginger, garlic, chilli, mushrooms, bamboo and the white spring onion pieces until fragrant, about 2 minutes. Return snapper to the wok with chicken stock, oyster sauce, soy sauce and sugar. Stir-fry together until the sauces are combined (about 1 minute), then fold through the green pieces of spring onion.</p> <p>REMOVE FROM HEAT, add pepper to taste and check seasoning. Spoon into a large share bowl, scatter with finely sliced spring onions and serve.</p>