Snapper with Asian mushrooms and bok choy

title="Snapper with Asian mushrooms and bok choy"
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• 0:15 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Featured in
Asian recipes, Fish recipes

Ingredients

• 4 (200g each) snapper fillets, pin-boned


• 20g butter


• 2 tablespoons vegetable oil


• 100g shiitake mushrooms


• 100g enoki mushrooms, trimmed, separated


• 6 baby bok choy, outer leaves trimmed, halved


• 150g snow peas, trimmed

Ginger soy dressing:

• 2 teaspoons grated ginger


• 1 1/2 tablespoons caster sugar


• 1 1/2 tablespoons soy sauce


• 1 1/2 tablespoons sesame oil

Method

• 
  
  
  Step 1
  
  
  
  
  Using a sharp knife, make 3-4 shallow diagonal slashes into skin of each fish fillet. Season to taste with salt and pepper.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  For dressing, whisk all ingredients together in a small bowl, then set aside.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat butter and 1 tablespoon oil in a large frying pan over medium-high heat then cook fish, skin-side down first, for 3-5 minutes each side or until just cooked through.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Meanwhile, heat remaining oil in a separate frying pan over high heat. Add shiitake mushrooms and cook, stirring occasionally, for 2 minutes. Add enoki mushrooms and cook for 1 minute or until just beginning to soften. Remove from heat, add dressing and stir to combine. Cook bok choy and snow peas in a saucepan of boiling salted water for 1 minute or until bright green and just tender, then drain. Serve fish on top of bok choy and snowpeas, with mushrooms and sauce spooned over.
  
  
  

• High protein


• Low carb


• Low sugar


• Lower gi

Nutrition

• 2205 kj

  Energy




• 24g

  Fat Total




• 6g

  Saturated Fat




• 5g

  Fibre




• 51g

  Protein




• 133mg

  Cholesterol




• 805.96mg

  Sodium




• 8g

  Carbs (sugar)




• 22g

  Carbs (total)

All nutrition values are per serve

Notes

• Author: Kathy Knudsen


• Image credit: Andrew Lehmann


• Publication: Notebook:

Source: taste.com.au