Pan Roasted Snapper

with bonito master stock and asian greens

Pan Roasted Snapper

with bonito master stock and asian greens

Preheat oven to 180°C.

Bonito Master Stock 

Place all ingredients into a saucepan and bring to the boil, reduce to a simmer and cook for 10 minutes. Take off heat and let infuse for 15 minutes before straining.


Using scissors, trim off all fins and trim back the tail. Using a sharp knife, make three scores on each side of the fillets. Place a large fry pan on a high heat with oil, season both sides of the fish with salt and pepper. Once the pan is hot, place the snapper in and leave to cook on high for 1-2 minutes or until golden brown before turning to the other side cook for a further 1 minute. Place into the oven and cook for 12-15 minutes or until cooked through, take out and finish with a squeeze of lemon.

Cut the bok choy into quarters and pod the soy beans. Place the bok choy and soy beans in a saucepan of boiling salted water and cook for 2 minutes. Strain off and toss through olive oil, then place on a serving plate with the snapper on top. Finely slice the shallots and scatter over the top of the snapper. Heat the Master Stock and pour over the fish. On a high heat, heat the sesame oil until it starts to smoke and then carefully spoon over the top of the fish just before serving.

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