500g barramundi, cut into 2cm pieces
1 tbsp extra virgin olive oil
1 tbsp ginger, grated
1 tbsp honey
½ tsp rice wine vinegar
1-2 tbsp tamari/soy sauce
1 red chilli, finely sliced
1 cup snow peas
2 garlic cloves, crushed
½ bunch coriander, chopped
1 bunch spring onions, finely chopped
1 cup pineapple, diced
1 red capsicum, finely sliced
In bowl combine ½ tbsp olive oil, tamari, honey, rice wine vinegar, garlic, ginger and chilli, mix well. Place the barramundi into the bowl, coat and marinate for a few minutes.
Heat remaining ½ tbsp oil in a wok or frying pan, add barramundi and gently stir-fry for 1-2 minutes.
Add capsicum and snow peas to the pan and stir-fry for 2-3 minutes until slightly soft, add pineapple to the pan and cook until lightly brown.
Finish with coriander leaves and spring onions.