25/05/2026
Soft, flaky snapper baked in a soy-ginger glaze, topped with crispy aromatics and piled high with spring onions 🌿 Served with a crunchy cucumber salad to cut through all the richness.
Light, fresh, salty, gingery — exactly the kind of dinner that feels a little fancy without trying too hard. ✨ Would absolutely make this again.
Asian Soy-Ginger Baked Snapper
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Ingredients
450gm Red snapper fillets
1 1/2 tbsp light soy sauce
2 tsp sesame oil
1 tsp honey or brown sugar
1 tbsp ginger, finely grated
2 garlic cloves, grated
1/4 tsp White pepper
½ tsp chilli oil or chilli flakes
1 tsp lime juice
To finish
2 spring onions, finely sliced
coriander or garlic chives
sesame seeds
Method
1. Heat oven to 200°C.
2. Mix soy sauce, sesame oil, honey, ginger, garlic, pepper
3. Place fish in a lined baking dish and spoon the mixture over it, let sit for 10–15 mins.
4. Bake about 10–12 mins for fillets until the fish flakes easily but still looks moist.
5. Finish with spring onion, coriander, tiny drizzle chilli oil, squeeze of lime.
Garlic chive & Cucumber salad
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Mix:
cucumber
garlic chives
rice vinegar or lemon
tiny drizzle sesame oil
salt
sesame seeds
