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- 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)
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To garnish: - Fresh red chilli, finely sliced
- Gregg's Sesame Seeds
- Lemon wedges
- 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.
- 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.
- 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.
- 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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