Whole Roast Snapper and Bean Sprout Herb Salad with Birch & Waite Asian Sesame, Soy & Ginger Dressing

Serves: 2
Prep time:

800g Whole, Cleaned Snapper1
Olive Oil1 tbsp
Flake Sea Salt
Bean Sprouts3 cups
Coriander, Roughly Chopped1/2 cup
Shallots, Finely Sliced1/3 cup
Lemon, To Serve1
Steamed Rice To Serve
Asian Sesame, Soy & Ginger Dressing


  1. Preheat oven to 230°C and line a baking tray with baking paper. Bring a medium pot of water to the boil.
  2. Dry snapper well inside and out with paper towel and make 3 shallow, vertical cuts down each side of the fish. Place onto baking tray, season with salt and drizzle 3 tbsp of Birch & Waite Asian Sesame, Soy & Ginger Dressing over both sides of the fish. Roast for 15-20 minutes, until the fish is just cooked, it should easily flake away when gently tested with a small knife.
  3. While the fish cooks, add a generous pinch of salt to boiling water and add bean sprouts for 20 seconds, then drain and refresh in cold water. Drain, then place in a bowl, add coriander, half the shallots and 3 tbsp of Birch & Waite Asian Sesame, Soy & Ginger Dressing. Mix well and set aside.
  4. When ready to serve, dress fish with 2 tbsp of Birch & Waite Asian Sesame, Soy & Ginger Dressing then scatter over the remaining shallots and serve with bean sprout salad and steamed rice.

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