Stir-fried snapper, shiitake, pancetta & bamboo

This stir-fry is lovely, just be careful not to overcook the fish. I use Yunnan ham, but it can be hard to find. Any smoky cured ham such as pancetta, prosciutto or speck will work. Buy tinned bamboo shoots in whole pieces, not thinly sliced, and wash them well.


  • 350g snapper fillet
  • 100g piece pancetta
  • 80g tinned whole bamboo shoots
  • 3 spring onions
  • ½ knob ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 deseeded red chilli, finely chopped
  • 4 fresh shiitake mushrooms, sliced
  • 4 tbsp peanut oil
  • 3 tbsp chicken stock
  • 2 tbsp oyster sauce
  • 2 tsp light soy sauce
  • 1 tsp caster sugar
  • Freshly ground white pepper


Cut fish into 2cm thick strips. Cut the pancetta and bamboo into 5mm thick matchsticks. Cut 2 spring onions in pieces about the same size, keeping the white and green parts separate. Finely slice the remaining spring onion and reserve to use as a garnish. Finely chop the ginger garlic and chilli and slice the mushrooms.

Heat a wok until smoking. Add half the peanut oil and when hot, quickly stir-fry the fish in two batches until golden, about 1-2 minutes per batch. Remove and drain on a paper towel.

Wipe the wok clean. Heat remaining peanut oil until just smoking. Stir-fry the pancetta, ginger, garlic, chilli, mushrooms, bamboo and the white spring onion pieces until fragrant, about 2 minutes. Return snapper to the wok with chicken stock, oyster sauce, soy sauce and sugar. Stir-fry together until the sauces are combined (about 1 minute), then fold through the green pieces of spring onion.

Remove from heat, add pepper to taste and check seasoning. Spoon into a large share bowl, scatter with finely sliced spring onions and serve.

NOTES: Want something to drink?
White wine is traditionally paired with fish, yet a light pinot will match this snapper dish. Stonier's tasty 2013 pinot, from Victoria's Mornington Peninsula, has dark-red cherry notes with earthy undertones and a slight smokiness from gentle oak usage which goes well with the shiitake mushrooms and pancetta.

First published in the Good Weekend.