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Chargrilled broccoli with crispy skinned snapper and chilli soy sauce

Name: Chargrilled broccoli with crispy skinned snapper and chilli soy sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 heads broccoli, cut in 2cm-thick slices; 120ml sunflower or peanut oil; 4 snapper fillets (or other white fish); 2 tsp sesame oil; 1 long red chilli, finely chopped; 1 tbs grated ginger; 2 garlic cloves, crushed; 1/3 cup (80ml) light soy sauce; 1 tbs honey

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20m

Chargrilled broccoli with crispy skinned snapper and chilli soy sauce

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Apr 25, 2017

Quick to cook and unbelievably tasty to eat, this snapper and broccoli dish will have everyone snapping to attention.

2 heads broccoli, cut in 2cm-thick slices
120ml sunflower or peanut oil
4 snapper fillets (or other white fish)
2 tsp sesame oil
1 long red chilli, finely chopped
1 tbs grated ginger
2 garlic cloves, crushed
1/3 cup (80ml) light soy sauce
1 tbs honey

Method

1.

Bring a saucepan of water to the boil over medium heat. Add the broccoli and blanch for 2-3 minutes until just tender then drain.
2.

Preheat a chargrill over high heat and add the broccoli. Cook for 3-4 minutes a side, or until charred. Remove from heat.
3.

Heat 50ml sunflower oil in a frypan over medium-high heat, then add the snapper, two pieces at a time. Cook skin side down for 2-3 minutes until crisp. Press down on the fish with a spatula to ensure the skin is crisp. Season then turn and cook for a final 2-3 minutes until just cooked through. Repeat with 50ml oil and remaining fish.
4.

Reduce heat to medium. Add remaining 1 tbs sunflower oil, sesame oil, chilli, ginger and garlic. Cook 1 minute or until fragrant. Add soy sauce and honey. Cook 1 minute until slightly reduced.
5.

Serve snapper and broccoli with chilli soy sauce drizzled over.