Snapper with Ginger Sauce & Asian Slaw

800 g snapper fillets, skin removed

1 tbs caster sugar

2 tsp finely grated fresh ginger

1 tbsp lime juice

2 tsp fish sauce

1/2 cup fresh corriander

1 small fresh red chilli, deseeded, thinly sliced

2 cups steamed jasmine rice, to serve

Asian slaw

100 g snow peas

2 cups shredded wombok (Chinese cabbage)

1 medium carrot, thinly sliced into matchsticks

2 green shallots, thinly sliced

2 tbs lime juice

1 tbs sweet chilli sauce

1 tsp sesame oil

1. Preheat the oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place fish on prepared tray and lightly spray with oil. Season with freshly cracked pepper. Bake for 20 minutes or until fish is cooked through.
    
2. Meanwhile, combine sugar, ginger, and 2 tablespoons water in a small saucepan over high heat. Stir until sugar is dissolved. Remove from heat. Add juice and fish sauce. Stir until combined.
    
3. Separately, cook the snow peas in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain. Thinly slice sideways.
    
4. Place snowpeas, wombok, carron and shallots into a large bowl.
    
5. Add lime juice, sweet chilli and sesame oil. Toss gently to combine.
    
6. Place fish on serving plates and drizzle with ginger sauce. Sprinkly with coriander and chilli and serve with steamed rice and slaw.