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

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SERVES: 2

800g whole, cleaned snapper 1

Olive oil 1 tbsp

Flake sea salt

Bean sprouts 3 cups

Coriander, roughly chopped 1/2 cup

Shallots, finely sliced 1/3 cup

Lemon, to serve 1

Steamed rice to serve

Method

  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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