All Recipes

Honey soy glazed snapper

Prep

30-60 mins

Total

52 MIN

Servings

4 Servings

Ingredients

- 

Zest and juice from ½ lime

1/4 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

1/2 tsp

Finely grated fresh ginger

1/4 cup

Water

1 tbsp

Wattie's creations sweet chilli sauce (optional)

- 

Fresh red chilli, finely sliced

- 

Gregg's sesame seeds

- 

Lemon wedges

Instructions

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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