A quick and healthy weeknight meal with lovely aromatic flavours. Feel free to use any of your favourite white fish fillets.
Serves: 4
INGREDIENTS
Ginger and soy snapper
2 thumbs ginger, peeled and thinly sliced into matchsticks
3 cloves garlic, thinly sliced
2 tablespoons soy sauce
2 teaspoons brown sugar
1 teaspoon sesame oil
1 tablespoon lime juice
4 snapper fillets
Sesame greens
100 grams broccolini, tough stalks trimmed
2 bok choy, halved lengthways
1 teaspoon sesame oil
To serve
Steamed white rice; 1 spring onion, thinly sliced; 1 red chilli, sliced
METHOD
Ginger and soy snapper: In a small bowl, combine ginger, garlic, soy sauce, sugar, sesame oil and lime juice.
Cut four squares of baking paper large enough to wrap around the snapper fillets. Place a fillet in the centre of each square. Pour over ginger and soy dressing. Fold the baking paper around the fish and tuck in the sides. If parcels begin to leak, wrap in foil. Bake for 14-20 minutes or until the fish is just cooked through.
Sesame greens: Place the broccolini in a steamer basket over a pot of simmering water, cook for 2 minutes then add the bok choy. Steam for a further 2 minutes or until tender. Remove from steamer and drizzle with sesame oil.
To serve: Serve fish parcels with sesame greens, steamed rice, spring onion and chilli. Spoon any extra soy and ginger marinade over steamed rice and greens.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!