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Photo of Pan-fried snapper with mirin and soy by WW

Pan-fried snapper with mirin and soy

Total Time
20 min
15 min
5 min



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)


  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.


SERVING SUGGESTION: Lemon wedges and boiled soba noodles. TIP: You can replace the snapper with 4 x 150g lean chicken breast fillets.