ROASTED SNAP­PER WITH CHILLI, SESAME AND SOY

Sunday Herald Sun - Stellar - - Delicious On Sunday -

“A beau­ti­ful fish dish that’s full of flavour”

SERVES 4

1/3 cup (80ml) light soy sauce 2 tsp each sesame oil, palm sugar 2 garlic cloves, crushed 1 tbs finely grated ginger 1 long red chili, sliced, plus ex­tra to serve Juice of 1 lime, plus ex­tra wedges to serve 4 x small snap­per (or other white fish), scaled and gut­ted 2 bunches baby bok choy, halved, blanched ¼ cup fried crispy onions 4 spring onions, thinly sliced Toasted sesame seeds to serve Pre­heat oven to 180°C. Com­bine the soy sauce, sesame oil, palm sugar, garlic, ginger, chili and lime juice. Set aside.

Pre­pare the snap­per. Us­ing a pair of scis­sors, trim off the fins and tail, then us­ing a sharp knife gen­tly score the sides of the fish with three cuts on each side.

Place fish across two rays lined with bak­ing pa­per. Pour over the soy mix­ture. Roast for 15-20 min­utes un­til the fish is cooked through.

Serve the roasted snap­per with the blanched bok choy and top with ex­tra chili, crispy onions, spring onions, sesame seeds and lime wedges.

NUTRI­TION • 73G PRO­TEIN • 2G SAT FAT • 3G CARB • 3G SUG­ARS • 1755MG SODIUM • 390 CAL (1640KJ)

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