ROASTED SNAPPER WITH CHILLI, SESAME AND SOY
“A beautiful fish dish that’s full of flavour”
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)