Crispy Asian Red Snapper and Pickled Ginger Vinaigrette
with baby bok choy, cremini mushrooms, and jasmine rice
Prep & Cook Time:30-40 min.
Cook Within:3 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Dinner will be anything but "business as usual" when you serve up this miso glazed red snapper. Harvested from the Gulf of Mexico, red snapper is prized for its mild sweetness and tender, white flesh. We serve it with a crackling-crisp skin enrobed in miso-mirin glaze that screams umami. Fresh baby bok choy, meaty cremini mushrooms, and a buttery miso pan sauce round out the Asian-inspired flavors. This is simple elegance without any fuss. Who couldn't use more of that?
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with jasmine rice and 1 ½ cups water to a boil. Cover, reduce heat to medium-low, and cook 20 minutes. Remove from heat, rest 5 minutes, then fluff with a fork.
Prepare the Snapper
Rinse snapper and pat dry. Using your sharpest knife, cut small slits in the skin ¼" apart and 1/8" deep perpendicular to its length. Season snapper lightly with a pinch of salt and pepper, coat both sides generously with rice flour and shake off excess. Place on a plate and refrigerate.
Prepare the Ingredients
Trim ends from bok choy. Halve bok choy lengthwise. Cut mushrooms into ¼" slices. Mince half the pickled ginger (reserving remaining for later). Trim and halve white parts of green onions lengthwise, then slice into long, thin strips. Thinly slice green parts of green onions on an angle. Thinly slice Fresno chile on an angle. Combine mirin, rice vinegar, and minced pickled ginger in a small bowl and season with salt and pepper to taste.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Place bok choy in pan cut side down, and pour mushrooms over them. After 2-3 minutes cooking undisturbed, flip bok choy and stir mushrooms. Season with a pinch of salt and pepper, add 2 tsp. water, and cover. Lower heat to medium and cook 3-4 minutes, until bok choy is tender. Remove to a plate or bowl and set aside. Wipe pan clean.
Cook the Snapper
Place pan from previous step over medium-high heat. Add 4 Tbsp. olive oil into hot pan. Place snapper in pan, skin-side down. Using a spatula, gently press the fillets down for 30 seconds to 1 minute to help keep them flat. Cook undisturbed 4-6 minutes until top is golden brown and very crispy. Gently flip and cook 3-4 minutes or until fish reaches a minimum internal temperature of 145 degrees and the bottom is lightly browned and crispy. _If your pan cannot accommodate both fillets, cook one at a time in 2 Tbsp. olive oil. Place snapper on a towel-lined plate to rest 1-2 minutes, then serve immediately.
Plate the Dish
Add a pinch of green part of green onion to pickled ginger vinaigrette. Place a mound of rice on each plate along with bok choy and mushrooms. Garnish vegetables with remaining pickled ginger. Place snapper up against vegetables. Top each snapper with shredded carrot, white part of green onion, and Fresno chiles to taste. Spoon a little vinaigrette over shredded vegetables and around fish. Garnish everything with remaining green onions.
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