Roasted Snapper with Bean Sprout and Ginger Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes like you've been cooking all day. Whole roasted snapper with a bright ginger and soy glaze feels fancy enough for guests, but it's actually quite simple and budget friendly. Fresh ginger isn't just delicious here, it's also wonderful for digestion and reducing inflammation. The crispy bean sprouts add a lovely textural contrast while keeping everything light and healthy. With just a few pantry staples and some fresh aromatics, you'll have an elegant Asian inspired meal that'll make your kitchen smell incredible.
Ella x
Ingredients
- 4whole red snapper(cleaned and gutted, about 400g each)
- 473 mlfresh bean sprouts(packed)
- 3 tablespoonsfresh ginger(minced)
- 4 tablespoonslow-sodium soy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 2 tablespoonssesame oil
- 3 tablespoonsolive oil
- 4garlic cloves(minced)
- 3green onions(sliced, white and green parts separated)
- 1lemon(thinly sliced)
- 1 teaspoonsea salt
- ½ teaspoonwhite pepper
- 59 mlcilantro leaves(fresh)
Detail level
Instructions
- 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
In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil. Set the glaze aside.
- 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
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
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
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
Remove the skillet from the oven and carefully pour the prepared glaze over each roasted snapper, allowing it to pool around the fish.
- 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.
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