Red roast snapper with brown bean paste

Red roast snapper with brown bean paste. Photo / Ian Jones

Serves four

SNAPPER MARINADE
4 snapper fillets, scaled, skin on and pin-boned
1 spring onion, finely sliced
1 knob ginger, finely sliced
15ml sunflower oil
15ml Japanese low-salt soy
15ml Chinese soy
340ml rice wine
55g sugar

In a mixing bowl, combine all marinade ingredients and marinate fish fillets for 30 minutes. Remove from the marinade, pat dry and shallow fry with a little oil, skin side down, until crisp. Turn over and cook the other side.

BROWN BEAN PASTE
2 green chillies, chopped
1 tbsp coriander, chopped
4 stems inner celery leaves, chopped
2 spring onions, sliced
15ml sunflower oil
15ml toasted sesame oil
1 clove garlic, peeled and sliced
1/2 tbsp ginger, peeled and grated
20g miso paste
20g raw sugar
1 tbsp rice wine
40ml fish stock
1 tbsp oyster sauce
1/2 tbsp ginger juice
50g chilled butter, diced

In a food processor, blitz the chillies, coriander, celery leaves and spring onions into a paste. In a saute pan, heat the oils and fry the garlic, ginger and miso, then add the sugar and rice wine. Add the paste and saute for two minutes.

Strain through a sieve, pushing all the liquid into a saucepan.

Bring to the boil, add the fish stock, oyster sauce and ginger juice, reduce by one-third, then whisk in the butter.

Serve the fish on a leek fondue or egg noodles and spoon over the sauce.