• Zest and juice from ½ lime
  • ¼ tsp Gregg’s Ground Chinese Five Spice
  • 2 Tbsp Wattie’s Creations Soy & Honey Sauce
  • 4 x 150g snapper fillets
  • 8 heads of Shanghai bok choy, trimmed and washed
  • 2 tsp sesame oil
  • 1 clove garlic, crushed
  • ½ tsp finely grated fresh ginger
  • ¼ cup water
  • 1 Tbsp Wattie’s Creations Sweet Chilli Sauce (optional)

  • To garnish:
  • Fresh red chilli, finely sliced
  • Gregg's Sesame Seeds
  • Lemon wedges
  1. Mix together lime zest and juice, Gregg’s Ground Five Spice and Wattie’s Creations Soy & Honey Sauce. Place the snapper fillets in a small dish and pour over the marinade. Marinate for 15 minutes in the fridge.
  2. Preheat the oven grill to 200°C (fan assisted). Place the snapper fillets on a baking tray lined with baking paper. Fan grill for 5-7 minutes or until the snapper is just cooked. Glaze with excess marinade just before the end of cooking.
  3. While the snapper is cooking prepare the bok choy. Heat the sesame oil in a lidded frying pan. Sizzle the garlic and ginger over medium heat, making sure it doesn’t burn. Add the bok choy and stir-fry for 1 minute. Pour over water. Cover and allow to steam for 3-4 minutes until tender. Just before serving stir through Wattie’s Creations Sweet Chilli Sauce.
  4. Serve fish with brown rice and bok choy. Garnish with fresh red chilli slices, Gregg's Sesame Seeds and lemon wedges if wished.

Swap it out

  • Replace snapper with terakihi or salmon fillets.

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