Snapper with Soy Butter
Serves 4 | 
20 minutes
Ingredients
-
4 x 150-180g snapper fillets, skin and pin bones
-
100g butter
-
1 tbsp AYAM™ Light Soy Sauce
-
1 small handful of slivered almonds, toasted
-
¼ bunch chives, finely chopped
-
Lemon, to serve
-
Salt & pepper
Method
-
Preheat the grill element in the oven and oil a flat tray with a little oil.
-
Melt the butter over a medium heat in a small saucepan until it becomes foamy. Continue cooking for a further 1-3 minutes or until the bubbles subside, the milk solids turn golden brown and a wonderful nutty aroma is present. Remove from the heat and add the soy sauce.
-
Season the fish on both sides with salt and arrange on the tray, flesh side down. Place under the grill on the top shelf and cook for 5 minutes until the skin is slightly blistered and fish is cooked.
-
Arrange fish on a plate and pour over the soy butter. Garnish with almonds, chives and lemon.
