Snapper with Asian mushrooms and bok choy

Snapper with Asian mushrooms and bok choy
  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Featured in
Asian recipes, Fish recipes


  • 4 (200g each) snapper fillets, pin-boned
  • 20g butter
  • 2 tablespoons vegetable oil
  • 100g shiitake mushrooms
  • 100g enoki mushrooms, trimmed, separated
  • 6 baby bok choy, outer leaves trimmed, halved
  • 150g snow peas, trimmed

Ginger soy dressing:

  • 2 teaspoons grated ginger
  • 1 1/2 tablespoons caster sugar
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons sesame oil


  • Step 1
    Using a sharp knife, make 3-4 shallow diagonal slashes into skin of each fish fillet. Season to taste with salt and pepper.
  • Step 2
    For dressing, whisk all ingredients together in a small bowl, then set aside.
  • Step 3
    Heat butter and 1 tablespoon oil in a large frying pan over medium-high heat then cook fish, skin-side down first, for 3-5 minutes each side or until just cooked through.
  • Step 4
    Meanwhile, heat remaining oil in a separate frying pan over high heat. Add shiitake mushrooms and cook, stirring occasionally, for 2 minutes. Add enoki mushrooms and cook for 1 minute or until just beginning to soften. Remove from heat, add dressing and stir to combine. Cook bok choy and snow peas in a saucepan of boiling salted water for 1 minute or until bright green and just tender, then drain. Serve fish on top of bok choy and snowpeas, with mushrooms and sauce spooned over.

  • High protein
  • Low carb
  • Low sugar
  • Lower gi


  • 2205 kj


  • 24g

    Fat Total

  • 6g

    Saturated Fat

  • 5g


  • 51g


  • 133mg


  • 805.96mg


  • 8g

    Carbs (sugar)

  • 22g

    Carbs (total)

All nutrition values are per serve


  • Author: Kathy Knudsen
  • Image credit: Andrew Lehmann
  • Publication: Notebook:



Please enter your comment!
Please enter your name here