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Honey Soy Glazed Snapper
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Honey Soy Glazed Snapper

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!

Makes 4
Prep Time 15 minutes (Plus 30 minutes to marite)
Cook Time 5-7 mins
Easy As
Ingredients
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)
Fresh red chilli, finely sliced
Gregg's Sesame Seeds
Lemon wedges

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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)
Fresh red chilli, finely sliced
Gregg's Sesame Seeds
Lemon wedges
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