07/06/2019
Asian Ginger Snapper with Prawn and Bok Choy
Perfect for 2, this pan fried fish dish sings with Asian flavours.
Serves:
2
Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 1 teaspoon grated ginger
- 1 clove garlic, crushed
- juice of 1/2 lime
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons Chinese rice wine
- 1 tablespoons light soy sauce
- 1 tablespoon extra light olive or vegetable oil
- 2 snapper fillets, skin on
- 2 large green King prawns, peeled and deveined, heads left intact
- 1 tablespoon water
- 1 tablespon butter
- steamed bok choy, for serving
- crispy shallots, for sprinkling
Method
Combine ginger, garlic, lime juice, sesame oil, sugar, rice wine and soy together. Heat oil in a large frypan and fry snapper, skin side down first, and prawns for 3-5 minutes on each side until just cooked. Add ginger mixture to pan, and simmer for 1 minute, coating seafood. Plate fish on a bed of bok choy. Add water and butter to pan juices, off the heat, stirring to make a sauce and spoon over seafood and bok choy. Sprinkle with crispy shallots and serve with lime wedges.
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