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Crisp Skin Snapper with Chilli Soy

Pan-seared snapper fillets with crispy skin, drizzled with a spicy, gingery chilli soy sauce. Serve with steamed or charred vegetables for a quick, flavorful seafood dinner.

Ingredients

4 x 150 gram skin-on snapper fillets, scaled
100 ml oil (such as sunflower)
2 teaspoons sesame oil
1 long red chilli, finely chopped
1 tablespoon grated ginger
2 cloves garlic, crushed
80 ml light soy sauce
1 tablespoon honey
Salt & pepper, to season
Steamed vegetables, to serve

Method

Heat a pan over medium-high heat.
If the pan fits all fillets, use all sunflower oil; otherwise, cook in batches using half the oil.
Place snapper skin-side down in the hot pan and cook for 3–4 minutes until skin is crisp. Season flesh before turning.
Cook flesh side quickly until just cooked (about 1 minute). Set aside.
Add sesame oil, chilli, ginger, and garlic to the pan and stir quickly.
Add soy sauce and honey to deglaze the pan for about 1 minute.
Drizzle sauce over snapper and serve with steamed or charred vegetables.