Chinese · Dinner
Grilled Snapper with Garlic and Chili
Snapper fillet is scored, rubbed with garlic, fresh chili and ginger, then grilled skin-side down until the skin blisters. The fillet is flipped and cooked until opaque, finished with soy-sesame glaze, scallion and cilantro, served alongside steamed jasmine rice.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
40.9gProtein
16.2gFat
19.6gCarbs
5.4gSugar
1.9gFiber
1029mgSodium
99mgChol
2.6gSat Fat
720mgPotassium
65mgCalcium
2.1mgIron
3.2mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the snapper fillet dry and score the skin lightly with a knife in two shallow cuts to help it cook evenly.
2
Rub the fillet with the minced garlic, sliced chili and minced ginger; let sit at room temperature 10 minutes.
3
Grill
Place skin-side down on oiled grates over medium-high heat 4 to 5 minutes until the skin blisters and releases cleanly.
4
Flip and grill the second side over medium-high heat 3 to 4 minutes until the flesh turns opaque and flakes easily with a fork.
5
Whisk together the soy sauce, sesame oil, rice vinegar and sugar until the sugar dissolves into a glossy sauce.
6
Scatter the thinly sliced scallion over the hot fish so it sizzles slightly in residual heat for about 30 seconds.
7
Plate
Set the snapper beside the jasmine rice, spoon the soy-sesame sauce over the fillet and top with cilantro leaves.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet, skin on
- 4 cloves4 cloves garlic
- 22 fresh chili
- 2 tsp2 tsp fresh ginger
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- a small handful of cilantro leaves
- 1 1/3 cup200g cooked jasmine rice
