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 green chilli
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
Sichuan garlic paste(ContainsGluten, Fish, Sesame, Soy)
water (for the rice)
water (for the sauce)
Finely chop the garlic (or use a garlic press). Finely chop the long green chilli (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 salt and 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, slice the broccolini lengthways. Trim the snow peas. Roughly chop the coriander. Slice the lime (see ingredients list) into wedges.
Heat a medium frying pan over a medium-high heat. Add the broccolini with a splash of water and cook, stirring, until softened and the water has evaporated, 3 minutes. Add a drizzle of olive oil and the snow peas. Cook until tender, 4-5 minutes. Add the soy sauce, stir to coat, then transfer to a medium 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 and add to the pan. Cook until just cooked through, 2-4 minutes each side.
TIP: The fish is cooked through when it turns from translucent to white.
Remove the pan from the heat and pour the Sichuan garlic paste and water (for the sauce) over the snapper. Turn to coat.
Divide the chilli-garlic rice between bowls and top with the Sichuan glazed snapper and soy greens. Spoon over any excess glaze from the pan and garnish with the crispy shallots and coriander. Serve with the lime wedges.