Pan Roasted Snapper

with bonito master stock and asian greens

Pan Roasted Snapper

with bonito master stock and asian greens
Method

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.

Snapper

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.

Print this recipe

Other Related Recipes

Loading
Load More