Pan-fried snapper with mirin and soy
3
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Carrot(s)
2 medium
Lebanese cucumber
2 medium
Red capsicum
1 medium
Bean sprouts
2 cup(s), (160g)
Fresh coriander
½ cup(s), leaves
Snapper, raw
700 g, (4x175g fillets) skin on
Mirin seasoning
2 tbs
Reduced salt soy sauce
3 tsp
Sesame oil
3 tsp
Fish sauce
2 tsp
Fresh red chilli
½ whole, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Cut carrot, cucumber and capsicum into long, thin matchsticks. Combine vegetables in a large bowl with bean sprouts and coriander.
2
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook snapper, skin-side down, for 2-3 minutes or until skin is crisp. Turn and cook for a further 2 minutes or until just cooked through.
3
Combine mirin, soy, oil, fish sauce, chilli and 1 tablespoon water in a small bowl. Add half the sauce to pan. Bring to the boil. Turn fish to coat in sauce. Remove from heat.
4
Add remaining sauce mixture to salad and toss to combine. Serve salad topped with fish and drizzled with pan juices. Season with salt and freshly ground black pepper.
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