Baked Snapper with an Oriental Mandarin Sauce

    (23)
    30 minutes

    This fish dish is packed full of delicious flavours. Red snapper is baked with a spicy ginger and mandarin sauce, then served with cashews and spring onions.


    27 people made this

    Ingredients
    Serves: 4 

    • 4 (125g) fillets red snapper
    • 2 mandarins, juiced
    • 2 tablespoons fresh lime juice
    • 1 tablespoon brown sugar
    • 2 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • 1 pinch chilli flakes
    • 2 teaspoons finely diced fresh ginger
    • 2 mandarin oranges, peeled and diced
    • 1/3 cup unsalted cashews, roughly chopped
    • 2 spring onions, finely sliced

    Directions
    Preparation:18min  ›  Cook:12min  ›  Ready in:30min 

    1. Preheat the oven to 225 degrees C.
    2. Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish.
    3. In a medium bowl stir together the mandarin juice, lime juice, brown sugar, soy sauce and sesame oil.
    4. Mix in the chilli flakes, ginger and mandarin. Pour over the snapper in the dish.
    5. Bake uncovered for 12 to 15 minutes in the preheated oven until fish is opaque.
    6. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and spring onion.

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    Reviews and Ratings
    Global Ratings:
    (23)

    Reviews in English (17)

    by
    10

    My fiance and I thought this was a restaurant-quality recipe and so easy to make!! I couldn't find fresh mandarin oranges so I used a juice orange and canned mandarin oranges. Definitely sprinkle on the cashews and green onions over the top if you like them, it gives it great flavor and presentation on the plate! I will definitely make this again! Update: I have made this several times since I first discovered the recipe (ditched the fiance, kept the recipe :-)) and I just LOVE it! I have started adding a small, finely diced serrano pepper in place of the red chili flakes. I like the fresh, pepper flavor! I serve it over Basmati rice. YUM!  -  16 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    8

    This recipe is absolutely fantastic! I prepared the sauce as written, skipping the chopped mandarin orange slices. However, instead of baking the fish I dredged them in flour, seared them in a skillet oiled with one tablespoon of butter, then added the sauce and cooked until it thickened. Don't skip the cashews or the spring onions, they make this dish even better!  -  04 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    5

    Very yummy! I actually used Tilapia this time and it was equally as good as the snapper. The only thing I modified was to finely grate the ginger to evenly disperse the ingredient into the dish. I grate the ginger by turning it clockwise each time so as to not get the stringy pieces. Very easy!  -  22 Jan 2009  (Review from Allrecipes USA and Canada)

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