Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of snapper fillets into 1-inch pieces, season with a pinch of salt and black pepper, and set aside; slice 2 ripe plantains into 1/2-inch rounds, thinly slice 1 red bell pepper, 1 green bell pepper, and 1/2 red onion, then mince 2 tablespoons fresh ginger, 4 cloves garlic, and 1/2 small scotch bonnet pepper if using.

2. 2

   Prepare the ginger-star anise glaze by combining 0.25 cup light soy sauce, 2 tablespoons honey, 1 tablespoon lime juice, 1 tablespoon of the grated ginger, 2 cloves of the minced garlic, and 3 whole star anise pods in a small saucepan over medium heat; bring to a gentle simmer for 5 minutes, then remove star anise pods and set the glaze aside.

3. 3

   Heat 1 tablespoon of vegetable oil in a large wok over high heat until shimmering; add the 2 sliced ripe plantains and wok-toss for 3-4 minutes until golden brown and slightly caramelized, then remove them from the wok and set aside.

4. 4

   Add another 1 tablespoon of vegetable oil to the wok; add the thinly sliced 1 red bell pepper, 1 green bell pepper, and 1/2 red onion along with the remaining 1 tablespoon grated ginger, 2 cloves minced garlic, and 1/2 small minced scotch bonnet pepper, wok-tossing for 3-5 minutes until vegetables are tender-crisp.

5. 5

   Push the vegetables to one side of the wok, add the final 1 tablespoon of vegetable oil to the empty side, and then add the 1.5 pounds of seasoned snapper pieces, cooking for 3-4 minutes, gently tossing until the fish is cooked through and opaque.

6. 6

   Return the wok-tossed plantains to the wok with the snapper and vegetables; pour the prepared ginger-star anise glaze over everything, gently tossing to coat all ingredients for 1 minute.

7. 7

   Garnish the Wok-Tossed Caribbean Spiced Snapper with Plantains with 0.25 cup of fresh chopped cilantro before serving immediately.