Ginger and Lemongrass Snapper with Mangetout and Peas

Name: Ginger and Lemongrass Snapper with Mangetout and Peas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian, Chinese
Ingredients: 50g piece of root ginger (about 5cm), grated; 2 tbsp soy sauce; 1 tbsp honey; 2 tsp fish sauce; 1 tbsp sesame oil; 2 red chillies, thinly sliced; 160g mangetout; 160g fresh or frozen peas; 160g Chinese cabbage or spring greens, thinly sliced; 2x200g fillets of red snapper, skin scored; 1 stick of lemongrass, bashed; sea salt; Black pepper, ground

5 steps

Prep:15minCook:10min

The fresh ginger and lemongrass really permeate through the delicious, fresh snapper. This is a midweek staple for me, and I always serve it with piles of greens.

Updated at: Thu, 17 Aug 2023 08:50:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories347.6 kcal (17%)

Total Fat9.1 g (13%)

Carbs38.4 g (15%)

Sugars20 g (22%)

Protein30.3 g (61%)

Sodium1765.5 mg (88%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

50groot ginger

about cm, grated

2 Tbspsoy sauce

1 Tbsphoney

2 tspfish sauce

1 Tbspsesame oil

2red chillies

thinly sliced

160gmangetout

160gfresh peas

or frozen

160gChinese cabbage

or spring greens, thinly sliced

2 x 200gred snapper

skin scored

1 sticklemongrass

Instructions

Step 1

Preheat the oven to 200°C/180°C fan/gas 6.

Step 2

Whisk the ginger with the soy sauce, honey, fish sauce, sesame oil and the chilli in a small bowl.

Step 3

Put the mangetout, peas and cabbage in a roasting tray, add the fish fillets skin side up and smother them with the ginger-soy mixture. Add the lemongrass and season the skin of the fish.

Step 4

Cook for 8-10 minutes until the fish is cooked, the skin has crisped up and the vegetables are tender.

Step 5

Garnish with pea shoots and spring onions and drizzle over the roasting pan juices to serve.