Red Snapper with Green Beans and Tomatoes

Snapper with Green Beans and Tomatoes

These pan-seared snapper fillets are served with green beans and cherry tomatoes with an Asian style garlic-ginger sauce.

Snapper with Green Beans and Tomatoes
  • 4 x 170g snapper fillets (scaled, skin left on)
  • 2 tablespoons vegetable oil, divided
  • 2 cups cherry tomatoes (more or less, as desired)
  • 250 g green beans, trimmed (more or less, as desired)
  • 225 g bean sprouts
  • ½ teaspoon minced fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 1 ½ cups fish stock
  • ½ teaspoon red chilli flakes (more or less, as desired)
  • salt and pepper, to taste
  1. Place a large skillet over medium-high heat. Season the snapper fillets with salt and pepper to taste.
  2. Add 1 tablespoon of the oil to the pan followed by the snapper, placing it skin side down. Allow the snapper to cook ¾ of the way on its skin, about 4 minutes, then flip and finish cooking, about 2 minutes more. Transfer the fish to a plate and place in a very low oven to keep warm.
  3. Wipe the skillet clean then add the remaining 1 tablespoon of oil followed by the tomatoes and salt to taste. Cook until the skins begin to blister then transfer to a plate place in the oven with the fish.
  4. Add the green beans to the pan and salt to taste, then cook until slightly tender, but still crisp. Transfer to the plate with the tomatoes.
  5. Finally add the beans sprouts and salt to the pan, adding more oil if necessary. Cook until the sprouts just begin to wilt, then transfer to the plate with the other vegetables.
  6. Add the ginger and garlic to the pan and cook just until you can smell the aroma of the garlic. Stir in the soy sauce and fish stock, scraping the bits from the bottom of the pan. Simmer the sauce for 5 minutes, then strain through a fine strainer. Stir the red chilli flakes into the sauce.
  7. To serve, spoon a small ladleful of the fish broth on a plate and top with a piece of the seared snapper. Place ¼ of the tomatoes, green beans, and bean sprout on the plate. Repeat with the remaining 3 plates and serve.
Buying Snapper - Sold whole (gilled and gutted), in cutlet/steak and fillet (often skinned) forms. In whole fish look for lustrous skin, firm flesh, and a pleasant, fresh sea smell. In cutlets, steaks and fillets, look for cream-pink, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.
Snapper Alternatives - Blue-Eye Trevalla, Goldband Snapper, Mulloway, Pearl Perch, Red Emperor, Queenfish.

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