Stuffed Pacific Snapper with Shrimp, Ginger and Soy
This is one of those dishes that look so big that it could not possibly have as few calories as it does.The mushrooms in the stuffing give a really unique flavour and you can play around with different types of mushrooms to give you a different result.Equally if you are not a mushroom fan you can omit them all together.
Stuffed Snapper with Shrimp, Ginger and Soy
Serves 4
Ingredients
4 Pacific snapper fillets (about 5 oz each)
1 inch piece of ginger, julienned
2 cloves garlic, julienned
4 tablespoons tamari soy sauce
2 tablespoons brown rice vinegar (you can substitute rice wine vinegar)
1 tablespoon honey
1 green onion, chopped
2 small red chillies, deseeded and chopped (optional)
4 oz white crab mushrooms or Enoki mushrooms
6 oz shrimp
1/3 cup panko breadcrumbs
Method
Preheat the oven to 375 degrees.Combine all the ingredients in a bowl and mix well.You can either include the onion and the chilli on the marinade as the fish cooks, or garnish when the fish in done.The choice is yours.Slice the mushrooms in half so that you have the thick base and the individual mushrooms.Put the base of the mushrooms, shrimp and the breadcrumbs in a food processor and pulse until it comes together. Dived the filling between the four fillets and roll the fish up so that the stuffing is enclosed.Seal with a toothpick if necessary.Place each piece of fish in a piece of aluminum foil sprayed with cooking spray.Pour ¼ of the marinade over each of the fillets.Seal the aluminum packages and bake for about 20 minutes or until the stuffing if fully cooked.Serve immediately.
