Curtis Stone’s steamed snapper with sesame snow peas

Curtis Stone's steamed snapper is served with sesame snow peas for a quick and tasty dinner you’ll be making on repeat.





  • 2 Coles Australian Snapper Fillets (about 300g each), halved crossways
  • 2 spring onions, thinly sliced, divided 5cm-piece ginger, peeled, cut into matchsticks, divided
  • ¼ cup (60ml) reduced-salt soy sauce
  • 1 tbs sugar
  • 3 tsp sesame oil
  • 1 tbs vegetable oil
  • 250g snow peas, trimmed, halved lengthways
  • 1 tsp sesame seeds, toasted
  • 1 long red chilli, thinly sliced (optional)
  • 1/2 cup coriander leaves



Preheat oven to 230°C (210°C fan-forced). Line a 23cm x 33cm baking dish with baking paper. Season snapper with salt. Place in the lined dish. Sprinkle half the spring onions and half the ginger around the snapper in the dish. In a small bowl, whisk the soy sauce, sugar, sesame oil and 1 tbs water until the sugar dissolves. Pour the soy sauce mixture around the snapper and cover the dish tightly with foil. Bake for 8-10 mins or until the snapper is cooked through.


Meanwhile, heat the vegetable oil in a medium frying pan over high heat. Add the snow peas and stir-fry for 2 mins or until lightly charred and just tender. Remove from heat. Stir in the sesame seeds. Transfer to a bowl.


Arrange the snapper in a large deep serving platter. Drizzle pan juices from the baking dish around the snapper. Sprinkle with the remaining spring onion and ginger. Top with the chilli, if using, and coriander. Serve with the snow pea mixture.


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.