We’ve gone a little bit fancy on you with this snazzy snapper, coated in a mild Sichuan sauce and loaded with tasty umami flavours. Accompanied by crunchy greens and chilli-infused garlic rice, you won't believe you whipped up such a delight.
Always refer to the product label for the most accurate ingredient and allergen information.
long red chilli
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Sichuan garlic paste(ContainsSoy, Sesame)
water (for the rice)
soy sauce(ContainsGluten, Soy)
water (for the sauce)
Finely chop the garlic (or use a garlic press). Finely chop the long red chilli (see ingredients list), if using. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and chilli (if using) and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim the ends of the broccolini. Roughly chop the Asian greens. Slice the lemon into wedges. Roughly chop the coriander.
Heat a medium frying pan over a medium-high heat. Add the broccolini and a splash of water and cook, stirring, until the broccolini has softened and the water has evaporated, 4 minutes. Add a drizzle of olive oil and the Asian greens. Cook until wilted, 1-2 minutes. Add the soy sauce, stir to coat, then transfer to a bowl and cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the snapper on both sides with salt and pepper, then add to the pan. Cook until just cooked through, 2-4 minutes each side.
TIP: Fish is cooked through when the centre turns from translucent to white.
Remove the pan from the heat, then add the Sichuan garlic paste and water (for the sauce) over the snapper. Turn to coat.
Divide the chilli-garlic rice between plates and top with the Sichuan-glazed snapper and soy greens. Spoon over excess glaze from the pan. Garnish with the coriander and crispy shallots. Serve with the lemon wedges.