Snapper is an extremely good source of lean protein, and has a delicate flavour that works beautifully with the Japanese flavours of the dish. Cooking it with minimal olive oil keeps the fat content down.
- Cook the soba noodles in a saucepan of boiling water following packet directions, adding the snow peas and asparagus in the last minute of cooking. Drain. Refresh under cold running water. Drain.
- Transfer noodles and vegetables to a large bowl. Add the spinach, radish and 1 tsp sesame oil. Gently toss to combine.
- Combine the soy, mirin, ginger, sugar and remaining sesame oil in a small bowl. Stir until sugar dissolves.
- Heat a large non-stick frying pan over high heat. Spray with olive oil. Use a sharp knife to score the skin of the snapper. Cook the snapper, skin-side down, for 2 minutes or until crisp. Carefully turn. Cook for a further 1-2 minutes or until just cooked through.
- Divide noodles and vegies among plates. Top with snapper. Drizzle with the soy dressing and sprinkle with herbs.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set