Snapper Fillet with Asparagus Salad and Soy Dressing Recipe

Makes: 4 servings

Crispy seared fish with a tasty mélange of veggies.


For the soy dressing:

  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1/4 cup lime juice
  • 2 tablespoons superfine sugar
  • 1 small red chile, julienned
  • 3 red Asian shallots, or 1/2 small red onion, finely sliced

For the fish:

  • 4 (6 1/2 ounce) snapper fillets, skin on
  • 1 tablespoon vegetable oil
  • 2 bunches asparagus, cut into thirds on the diagonal and blanched
  • 1 long cucumber, shaved into thin strips
  • 1 large red chile, seeded and sliced finely on the diagonal
  • 1/2 cup mint leaves
  • 3/4 cup cilantro leaves
For the soy dressing:

  1. Place all the ingredients in a bowl and mix to combine.

For the fish:

  1. Using a sharp knife, cut three slashes into the skin side of the fish and season with salt and pepper.
  2. Place a non-stick frying pan over high heat and add the oil. Place the fish skin-side down in the pan and cook for 3 minutes.
  3. Turn and cook on the other side for 2 to 3 minutes, or until the fish is opaque and just cooked.
  4. Place the asparagus, cucumber, chile, mint and cilantro in a bowl and toss to combine.
  5. Serve the fish with the salad and drizzle with the soy dressing.

Beverage pairing: Loimer Grüner Veltliner “Kamptal,” Austria. There’s a lot going on in this dish, calling for a wine with great versatility. Grüner Veltliner has the lightness to not overwhelm the fish, a sensation of fruity sweetness to absorb the chile, and that signature herbal quality to pair with the asparagus.

This recipe, while from a trusted source, may not have been tested by the CHOW food team.