Place fish in alfoil. Slice ginger, lemongrass, chilli up finely and scatter over fish with lime juice and zest.
Wrap in foil and place in a moderate over (180c) for approx 20 minutes. While fish is baking you can make the stir fry.
Stir fry: Heat wok over high flame. Add sesame oil and coat wok with it.
Slice vegetables into thin strips, ensuring they are all of equal size and length.
Add capsicum, celery, baby corn and diakon to the wok and toss until heated through.
Combine oyster, fish, soy sauce and garlic with lime juice and add to vegetables.
Toss through and add asian greens and herbs at last minute. Toss and serve.
Place stir fry vegetables in the centre of you plate. Lay fish across the top – garnishing with fresh herbs and a wedge of lime.
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