Pan Roasted Snapper, Bonito Master Stock and Asian Greens

Serves 4
1 x 1.2kg whole baby snapper,
(scaled and gutted)
1 x bunch baby bok choy
100g soy beans (edamame)
½ bunch green shallots, finely sliced 1 lemon
50ml olive oil
50ml sesame oil

Bonito Master Stock
500ml water
65ml rice wine vinegar
40g palm sugar
1 x small knob ginger, roughly chopped 1 x star anise
½ cinnamon quill
65ml soy sauce
15ml sherry vinegar
½ orange, zest only
25g bonito flakes
Pre-heat oven to 180 °C

To make the Bonito Master Stock, place all ingredients into a saucepan and bring to a boil. Reduce to a simmer and cook for 10 minutes, take off the heat and set aside for 15 minutes to infuse before straining.

To prepare the snapper, using scissors, trim off all fins and trim back the tail. With a sharp knife make 3 scores on each side of the fish and season both sides with salt and pepper. Heat oil in a large oven-proof fry pan over high heat. Place the snapper in and cook for 1-2 minutes, or until golden brown. Turn to the other side and cook for a further minute. Place in the oven and cook for 12-15 minutes or until cooked through. Take out the snapper and finish with a squeeze of lemon.

Place the soy beans in a saucepan of boiling salted water and cook for 2 minutes. Add the bok choy for the last 30 seconds of cooking. Strain off and toss through the olive oil.

Place the bok choy on a serving plate with the snapper on top. Scatter the shallots and soy beans over the top of the snapper. Heat the Bonito Master Stock and pour over the fish.

Heat the sesame oil in a pan on high heat until it starts to smoke. Then carefully spoon over the top of the fish just before serving.