Step 1

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.

Step 2

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.

Step 3

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.