Argentinian Snapper with Fermented Rice
A Japanese-inspired dish featuring pan-seared Argentinian snapper served with a fermented rice and flaky pastry wrap.
Ingredients
- ●4 Argentinian Snapper Fillets
- ●1 cup Fermented Japanese Rice
- ●4 Flaky Pastry Wrap
- ●2 tbsp Soy Sauce
- ●1 tsp Sesame Oil
- ●1 tsp Ginger
- ●1 bunch Green Onions
- ●1 tsp Sesame Seeds
- ●1 tsp Sriracha
- ●2 tbsp Lime Juice
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. Season the snapper fillets with salt and pepper.
- 3
3. Heat a skillet over medium-high heat. Add sesame oil and cook for 1 minute.
- 4
4. Sear the snapper fillets for 2-3 minutes on each side, or until cooked through.
- 5
5. Meanwhile, prepare the fermented rice by mixing it with soy sauce, ginger, and sesame seeds.
- 6
6. Wrap the flaky pastry wraps around the fermented rice, forming small pouches.
- 7
7. Place the pastry pouches on a baking sheet and bake for 5-7 minutes, or until golden brown.
- 8
8. Serve the snapper fillets with the fermented rice and pastry wraps.
- 9
9. Garnish with green onions and serve with a side of sriracha and lime juice.