Ingredients

The following ingredients have 4 Servings
  • 2 heads broccoli, cut in 2cm-thick slices
  • 120ml sunflower or peanut oil
  • 4 snapper fillets (or other white fish)
  • 2 tsp sesame oil
  • 1 long red chilli, finely chopped
  • 1 tbs grated ginger
  • 2 garlic cloves, crushed
  • 1/3 cup (80ml) light soy sauce
  • 1 tbs honey

Instruction

  • Bring a saucepan of water to the boil over medium heat. Add the broccoli and blanch for 2-3 minutes until just tender then drain.
  • Preheat a chargrill over high heat and add the broccoli. Cook for 3-4 minutes a side, or until charred. Remove from heat.
  • Heat 50ml sunflower oil in a frypan over medium-high heat, then add the snapper, two pieces at a time. Cook skin side down for 2-3 minutes until crisp. Press down on the fish with a spatula to ensure the skin is crisp. Season then turn and cook for a final 2-3 minutes until just cooked through. Repeat with 50ml oil and remaining fish.
  • Reduce heat to medium. Add remaining 1 tbs sunflower oil, sesame oil, chilli, ginger and garlic. Cook 1 minute or until fragrant. Add soy sauce and honey. Cook 1 minute until slightly reduced.
  • Serve snapper and broccoli with chilli soy sauce drizzled over.