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Honey Soy Glazed Snapper
Honey Soy Glazed Snapper

Honey Soy Glazed Snapper

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Cook Minutes 52 Min
Prep : 15 minutes (plus 30 minutes to marite) Cook: 5-7 mins DIFF : Easy As
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Can you think of anything more delicious than spper coated with a sweet soy & honey maride served with brown rice and bok choy? Nor can we, so try this and enjoy!

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4 Servings
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 spper 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 (optiol)
To garnish:
Fresh red chilli, finely sliced
Gregg's Sesame Seeds
Lemon wedges
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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 maride. Marite for 15 minutes in the fridge.
Step 2
Preheat the oven grill to 200°C (fan assisted). Place the spper fillets on a baking tray lined with baking paper. Fan grill for 5-7 minutes or until the spper is just cooked. Glaze with excess maride just before the end of cooking.
Step 3
While the spper 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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  • Replace snapper with terakihi or salmon fillets.
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