Asian Inspired Roasted Red Snapper & Braised Bok Ch

Name: Asian Inspired Roasted Red Snapper & Braised Bok Choi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fish; 1 snapper, about 2-3 lbs, with head and tail, scaled and cleaned; 1/4 cup chopped onion, or 2-3 scallions; 4-5 cloves garlic; 1-1/2 inch chunk of fresh ginger, peeled and coarsely chopped; 1 bunch fresh cilantro; 1/2 ripe medium size tomato, or a few cherry or grape tomatoes; juice of half lemon; 1/4 teaspoon red pepper flakes; 2 tablespoons olive oil, divided; 4 medium red potatoes with skin, quartered; salt, fresh ground black pepper to taste; Bok Choi; 2 pounds fresh baby Bok Choi (about 8 pieces), rinsed and cut in half lengthwise; 4-5 cloves garlic; 2 tablespoons butter; 2 tablespoons Mirin rice wine; 1 tablespoon soy sauce; salt, fresh ground black pepper to taste

Servings: persons

Fish
1 snapper, about 2-3 lbs, with head and tail, scaled and cleaned
1/4 cup chopped onion, or 2-3 scallions
4-5 cloves garlic
1-1/2 inch chunk of fresh ginger, peeled and coarsely chopped
1 bunch fresh cilantro
1/2 ripe medium size tomato, or a few cherry or grape tomatoes
juice of half lemon
1/4 teaspoon red pepper flakes
2 tablespoons olive oil, divided
4 medium red potatoes with skin, quartered
salt, fresh ground black pepper to taste
Bok Choi
2 pounds fresh baby Bok Choi (about 8 pieces), rinsed and cut in half lengthwise
4-5 cloves garlic
2 tablespoons butter
2 tablespoons Mirin rice wine
1 tablespoon soy sauce
salt, fresh ground black pepper to taste

1
Warm the grill or oven to 400u00b0F.
2
Clean the fish thoroughly, rinse well, and dry with paper towels. Sprinkle some salt and pepper all over and set aside.
3
Prepare the sauce by combining onions (scallions), garlic, ginger, cilantro, tomato, lemon juice, pepper flakes, salt and pepper and 1 tbsp olive oil in a processor and pulsing a few times to create salsa-like consistency - fine chunk. Try not to turn it into puree.
4
With a sharp knife, cut the slits in the fish all the way to the bone, about 2-1/2? apart. Place fish on a sheet of aluminum foil if using the grill. Put the sauce into the slits on both sides of the fish first, then spread the remaining sauce evenly all over the fish
5
Drizzle the remaining olive oil around the fish and arrange potato quarters over it. Sprinkle some salt and pepper over the potatoes.
6
Put another sheet of foil over the fish. Grill (or bake) at 400u00b0F for about 40 minutes, or until potatoes are done. Leave wrapped in foil until ready to serve.
7
While the fish is cooking, prepare the Bok Choi.
8
Melt butter in a wok or a large deep skillet over medium heat. Mince the garlic into the melted butter and saute for a minute until garlic is very fragrant. Take care not to burn it. Add Mirin and soy sauce.
9
Put Bok Choi into the skillet. Sprinkle some salt and pepper and toss a few times to evenly distribute the seasoning and sauce. Cover snugly with the lid, and cook on medium, shaking occasionally, until Bok Choi is wilted and cooked to your favorite doneness level. Some people prefer it slightly crisp, some - well cooked through. My favorite doneness level is somewhere in between.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Fish, 1 snapper, about 2-3 lbs, with head and tail, scaled and cleaned, 1/4 cup chopped onion, or 2-3 scallions, 4-5 cloves garlic, and more.

Yes, Asian Inspired Roasted Red Snapper & Braised Bok Choi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Inspired Roasted Red Snapper & Braised Bok Choi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions