Stir-Fried Snapper with Asparagus, Snow Peas & Enoki Mushrooms

Preparation info
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By Neil Perry

Published 2008

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This is a lovely dish, both in colour and texture. Just be sure not to overcook the fish. If enoki mushrooms are hard to find just substitute sliced fresh shiitake mushrooms.


  • 350 g (12 oz) snapper fillet, cut into 2 cm (¾


Heat a wok until smoking. Add half the peanut oil and, when hot, stir-fry the snapper in two batches until golden and just cooked through, then remove. Wipe the wok clean.

Heat the remaining oil in the wok until just smoking. Stir-fry the ginger, garlic, spring onions and chilli until fragrant, then add the asparagus and snow peas and stir-fry until just tender. Return