This easy entrée of broiled snapper with ginger, lime and shiso leaves is equally great for every day or a dinner party. Shiso is a Japanese leaf that has notes of cinnamon, citrus and basil. If you can’t find it, feel free to use mint, basil or cilantro as a substitute. Shiso is called bai su in Chinese, salim in India, and tia to in Vietnamese. It’s very easy to grow and great for a container garden.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- ¼ cup tamari
- ¼ cup mirin (rice wine)
- 1 tablespoon grated ginger root
- 1 tablespoon toasted sesame oil
- 1 shallot, sliced thin
- 2 cups shiso, basil, cilantro or mint leaves with stems
- 2 pounds snapper or other white fish, skinned
- 1 tablespoon fresh squeezed lime or lemon juice
- Watercress for garnish
Preparation:
Whisk together the tamari, mirin, ginger, sesame and shallot.
Line a baking tray with the shiso leaves. Lay the fish on top of the leaves and pour the marinade over the filets, making sure to coat them thoroughly. Let the fish marinate, refrigerated, for about 30 minutes.
Preheat the broiler.
Pour lime juice over fish. Broil the fish for 10 minutes, or until it flakes with a fork. Garnish with watercress.
Serves 4-6
Copyright 2011 by Jen Hoy
Line a baking tray with the shiso leaves. Lay the fish on top of the leaves and pour the marinade over the filets, making sure to coat them thoroughly. Let the fish marinate, refrigerated, for about 30 minutes.
Preheat the broiler.
Pour lime juice over fish. Broil the fish for 10 minutes, or until it flakes with a fork. Garnish with watercress.
Serves 4-6
Copyright 2011 by Jen Hoy
