Garlic (1 clove crushed or a few dashes of garlic powder)
Snow Peas (sliced)
Spring Onions (half a bunch, chopped)
Capsicum (sliced in thin strips)
Snapper for two (I used two pinkies to make dinner for two)
Oyster sauce
Two teaspoons of brown sugar
Sesame Oil (2 or 3 tablespoons)
Salt & Pepper
Prep:
Fillet snapper as normal and using and angled knife cut into strips at an angle to slice and skin in one go. Place strips in iced salt water until step 4.
Cooking:
1. Splash sesame oil over a pan and heat
2. Add garlic, capsicum and the white/lighter end of the chopped spring onions and cook for a few minutes
3. Sprinkle the brown sugar over the pan
4. Add the snapper and toss with the capsicum and spring onions
5. Add the snow peas
6. Drizzle 2-3 tablespoons of oyster sauce over the pan and mix
7. Add a few tablespoons of water, to get the pan sizzling mix the sauce with the sugar
8. Season to taste
9. Serve with steamed rice and garnish with the green end of the spring onions
*add some chopped chilli for heat