Fish Asian

Roasted snapper with chilli, sesame and soy

Name: Roasted snapper with chilli, sesame and soy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /asian
Ingredients: 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 chilli, 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

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10m

25m

Roasted snapper with chilli, sesame and soy

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by Matt Moran

Chef and delicious. Produce Awards judge

Apr 10, 2017

“A beautiful fish dish that’s full of flavour,” says chef Matt Moran.

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 chilli, 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

Method

1.

Preheat oven to 180˚C.
2.

Combine the soy sauce, sesame oil, palm sugar, garlic, ginger, chilli and lime juice. Set aside.
3.

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.
4.

Place fish across two trays lined with baking paper. Pour over the soy mixture. Roast for 15-20 minutes until the fish is cooked through.
5.

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