Roasted Snapper with Bean Sprout and Ginger Glaze

Instructions

1. 1

   Preheat oven to 200°C (400°F). Pat the snapper dry with paper towels and season the cavities and exterior with sea salt and white pepper.

   Tip: Drying the fish prevents it from steaming and helps achieve a golden exterior.

2. 2

   In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil. Set the glaze aside.

3. 3

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the fish in the pan and sear for 3-4 minutes per side until lightly golden.

   Tip: Work in batches if necessary to avoid overcrowding the pan.

4. 4

   Transfer the skillet to the preheated oven and roast for 12-15 minutes until the flesh is opaque and flakes easily at the thickest part.

   Tip: The internal temperature should reach 63°C (145°F).

5. 5

   While the fish roasts, heat sesame oil in a separate pan over medium heat. Add minced ginger and white parts of green onions, stirring constantly for 1 minute until fragrant.

6. 6

   Add the bean sprouts to the ginger mixture and toss gently for 2-3 minutes until they are tender-crisp but still retain their crunch.

   Tip: Don't overcook the sprouts or they'll become mushy and lose their signature texture.

7. 7

   Remove the skillet from the oven and carefully pour the prepared glaze over each roasted snapper, allowing it to pool around the fish.

8. 8

   Top each fish with the ginger-bean sprout mixture, arranging it along the backbone. Garnish with fresh cilantro, sliced green parts of green onions, and lemon slices.

   Tip: Serve immediately while the fish is still warm and the sprouts maintain their crispness.