Honey Soy Glazed Snapper
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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
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.
1
Zest and juice from ½ lime
2
¼ tsp Gregg’s Ground Chinese Five Spice
3
2 Tbsp Wattie’s Creations Soy & Honey Sauce
4
4 x 150g spper fillets
5
8 heads of Shanghai bok choy, trimmed and washed
6
2 tsp sesame oil
7
1 clove garlic, crushed
8
½ tsp finely grated fresh ginger
9
¼ cup water
10
1 Tbsp Wattie’s Creations Sweet Chilli Sauce (optiol)
To garnish:
11
Fresh red chilli, finely sliced
12
Gregg's Sesame Seeds
13
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. Swap It Out
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