Can you think of anything more delicious than snapper coated with a sweet soy & honey marinade served with brown rice and bok choy? Nor can we, so try this and enjoy!
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 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.
Step 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.
Step 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.
Step 4
Serve fish with brown rice and bok choy. Garnish with fresh red chilli slices, Gregg's Sesame Seeds and lemon wedges if wished.