Pan-fried snapper with mirin and soy
2 cup(s), (160g)
½ cup(s), leaves
700 g, (4x175g fillets) skin on
reduced salt soy sauce
fresh red chilli
½ whole, finely chopped
1 x 3 second spray(s)
- Cut carrot, cucumber and capsicum into long, thin matchsticks. Combine vegetables in a large bowl with bean sprouts and coriander.
- 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.
- 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.
- 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.