Ginger-Soy Red Snapper and Asparagus Stir-Fry

1.Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.

2.Season the red snapper fillets with salt and freshly ground black pepper on both sides.

3.Place the fillets skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy and golden brown.

4.Carefully flip the fillets and cook for another 2-3 minutes until the fish is cooked through and flakes easily with a fork. Remove the fish from the skillet and set aside.

5.In the same skillet, add the remaining tablespoon of vegetable oil.

6.Add the asparagus and stir-fry for 3-4 minutes until they are bright green and tender-crisp.

7.Add the grated ginger and minced garlic to the skillet and stir-fry for an additional 1 minute until fragrant.

8.In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, and honey.

9.Pour the sauce over the asparagus and stir to coat evenly.

10.Return the red snapper fillets to the skillet, nestling them among the asparagus, and spoon some of the sauce over the fish.

11.Cook for an additional 1-2 minutes to heat the fish through and allow the flavors to meld.

12.Garnish the dish with sliced green onions and toasted sesame seeds before serving.