• 1/4 cup canola oil
• 8 spring onions, halved, green tips reserved
• 1 each red, orange, yellow capsicum, seeded, thinly sliced
• 3 centimetre piece ginger, peeled, sliced
• 1 long red chilli, seeds removed, finely chopped
• 1 clove garlic, crushed
• 1/4 cup honey
• 1/4 cup rice-wine vinegar
• 1 bunch broccolini, chopped
• 1/2 bunch bok choy, chopped
• 4 150g snapper fillets, skin on
• 1/4 cup fried shallots
In a wok or large frying pan, heat half the oil on high. Stir-fry onion bulbs for 2-3 minutes until beginning to soften and change colour. Add capsicum, ginger, chilli and garlic. Cook for 1 minute.
Stir in honey and vinegar. Bring to the boil. Add broccolini and bok choy, then cook for 2 minutes.
In a large frying pan, heat remaining oil on high. Season fish skin with salt. Cook skin-side down for 3 minutes. Turn and cook for a further 2-3 minutes.
Serve fish on a bed of sweet and sour vegetables, topped with sliced reserved onion tips and fried shallots.