Celery Stir-Fry with Barramundi

Celery Stir-Fry with Barramundi

Sometimes I just got to be brave. Its not easy posting recipes you know, especially when it makes me crave for food. I am doing this for you and after this, I will go buy some fish for tonight. hehe.

left desk

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and half hour later

Uh-hum...I am back. From the supermarket actually. hehe, I was really tempted and I really wanted to cook this dish tonight, so I got to dashed out to make sure I've got the main ingredients. I haven't got barramundi but heh, good old snapper won't go wrong. Another reason why I needed to do this right away; it was disastrous the last time I cooked this. I used the wrong fish - Cod fish. It didn't taste good and it left a stank many days after. So you see, I am very motivated to make it right this time.

According to Table Magazine June 2007, celery makes a splendid cooked vegetables, especially when its lightly stir-fried with crispy fresh snow peas, garlic and plenty of flat leaf parsley.

Serves 4
Prep time 15 mins
Cooking time 5 mins

2 tablespoons oil
½ bunch celery, trimmed, cut into 8cm lengths
150g snow peas, trimmed
2 garlic cloves, sliced
1 cup flat leaf parsley (e.g. Italian parsey)
½ cup (125ml) chicken stock
1 teaspoon sesame oil
4 x 100g pieces barramundi (I would use snapper, or any frying pan friendly fish fillets in absence of barramundi)

1. Heat half of oil in a large frying pan or wok on high. Add celery, snow peas and garlic and stir-fry for 2 mins. Add parsley and cook for 1 min. Add stock and sesame oil and simmer for 2 mins, until celery is just tender.
2. Meanwhile, heat remaining oil in a non stick frying pan on high. Cook fish for 2 mins each side, until flesh flakes. Serve with celery stir-fry.

The magazine also suggest Yalumba's 2006 Oxford Landing Sauvignon Blanc as a matching wine.