Red roast snapper with brown bean paste

Ingredients

1	Spring onion, finely sliced
4	Snapper fillets, scaled, skin on and pin-boned (Main)
3 cm	Fresh ginger, finely sliced
15 ml	Sunflower oil
30 ml	Soy sauce
340 ml	Rice wine
55 g	Sugar

Ingredients

2	Green chillies, chopped
1 Tbsp	Fresh coriander, chopped
4 stalks	Celery leaves, chopped, choose the inner leaves
4 stalks	Celery leaves, chopped, choose the inner leaves
2	Spring onions, sliced
15 ml	Sunflower oil
1	Garlic clove, peeled and sliced
15 ml	Toasted sesame oil
½ Tbsp	Fresh ginger, peeled and grated
20 g	Miso paste
20 g	Raw sugar
1 Tbsp	Rice wine
40 ml	Fish stock
1 Tbsp	Oyster sauce
½ Tbsp	Ginger juice
50 g	Butter, chilled and diced

Directions

1. In a mixing bowl, combine all marinade ingredients and marinate fish fillets for 30 minutes. Remove from the marinade, pat dry and shallow fry with a little oil, skin side down, until crisp. Turn over and cook the other side.
2. In a food processor, blitz the chillies, coriander, celery leaves and spring onions into a paste.
3. In a saute pan, heat the oils and fry the garlic, ginger and miso, then add the sugar and rice wine. Add the paste and saute for two minutes. Strain through a sieve, pushing all the liquid into a saucepan.
4. Bring to the boil, add the fish stock, oyster sauce and ginger juice, reduce by one-third, then whisk in the butter.
5. Serve the fish on a leek fondue or egg noodles and spoon over the sauce.