date:Mar 20, 2014
Ingredients
2cm piece fresh ginger, peeled, grated
1 garlic clove, crushed
1 tablespoon sweet chilli sauce
2 tablespoons reduced-salt soy sauce
2 tablespoons mirin
4 (180g each) snapper fillets, skin removed
2 green onions, thinly sliced
1 lemon, thinly sliced
450g butternut pumpkin, peeled, cut into 1cm-thick slices
2 bunches baby bok choy, halved
Method
Preheat oven to 220C. Place ginger, garlic, sweet chilli sauce, soy sauce and mirin in a small bowl. Whisk to combine.
Cut four 40cm l