Boarfish is a lesser-known, distinctive looking species (also known to some as Duckfish on account of its upturned snout ) with firm white flesh and a delicate, slightly sweet flavour. A true hidden gem of our coastal waters—perfect for pan-frying, grilling, or showcasing in refined seafood dishes like this subtly flavoured, super-fast Oriental Stir Fry which is delicious with rice and will appeal to the whole family. Enjoy these flavours this Saturday August 23rd from 11.30am to 1pm at Pasadena or shop this recipe now to enjoy this beautifully flavoured dish at home.
Oriental boarfish fish stir-fry
INGREDIENTS: SERVES 2
400g boarfish fillets (cubed)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 garlic clove (minced)
1 inch piece of ginger (grated)
1 small red capsicum (sliced)
1 carrot (julienned)
½ cup snow peas (sliced into 2cm pieces)
1 tbsp sesame seeds
Fresh spring onion (chopped) for garnish
Instructions:
1 In a bowl mix the soy sauce, oyster sauce and sesame oil. Add the boarfish pieces and marinate for 10 mins.
2 In a hot pan stir-fry the garlic and ginger in sesame oil for 30 secs. Add bell pepper, carrot and snow peas, cook for 3 mins until tender but crisp.
3 Add the marinated fish to the pan and stir-fry for 2-3 mins until fish is cooked through.
4 Garnish with sesame seeds and spring onion. Serve with steamed rice.
