Name: Wasabi snapper with steamed asian greens
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/4 cup teriyaki sauce; 1/4 cup mirin (rice wine); 3 green onions, sliced; 4 centimetre piece ginger, finely grated; 2 garlic cloves, crushed; 1 teaspoon wasabi; 2 teaspoon sesame oil; 4 snapper fillets; 1 tablespoon peanut oil; steamed rice, to serve; baby pak choy, to serve

Ingredients

1/4 cup teriyaki sauce

1/4 cup mirin (rice wine)

3 green onions, sliced

4 centimetre piece ginger, finely grated

2 garlic cloves, crushed

1 teaspoon wasabi

2 teaspoon sesame oil

4 snapper fillets

1 tablespoon peanut oil

steamed rice, to serve

baby pak choy, to serve

Method

1.In a shallow glass or ceramic dish, combine teriyaki, mirin, onion, ginger, garlic, wasabi and oil. Add snapper, turning to coat. Cover and chill for 1 hour, turning once.

2.Heat peanut oil in a large, non-stick frying pan on medium. Cook fish (reserving marinade) for 2-3 minutes each side, until flesh flakes easily when tested with a fork.

3.Remove from the pan. Serve with rice and and baby pak choy. Drizzle with marinade (see Notes).

Transfer marinade to a small pan. Bring to a boil on high. Reduce heat to low and simmer for 2-3 minutes, until thickened slightly. This is also excellent using tuna or swordfish. Cook fish until it is just done, as overcooking will make it dry and tough. Use a fork to test if fish is cooked … the flesh should flake easily.
Note

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Ingredients

Method

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