Pan-fried snapper with green papaya, green chilli and coriander and mango puree
Photo by Doug Sherring
Celebrated chef and MKR NZ judge Gareth Stewart shares his pan-fried snapper recipe.
A very hot pan is the starting point for the crispy-skinned snapper and, rather than flipping the whole fish over, it’s important to carefully spoon the hot oil in the pan over the top of the fish. They serve it opaque, with a salad that’s full of flavour and texture. Salad and fish serve 1 person. Dressing and mango puree makes enough for 8-10 salads.
Salad and fish
|50 g||Green papaya, finely julienned|
|25 g||Daikon, finely julienned into iced water|
|1 Tbsp||Toasted peanuts|
|½ cup||Fresh coriander|
|½ cup||Fresh mint|
|6 leaves||Sango sprouts, or other cress leaves|
|1 Tbsp||Spring onion, finely shredded|
|2 pieces||Snapper fillets|
|100 g||Garlic cloves, finely chopped|
|100 g||Red chillies, finely chopped|
|100 g||Fresh ginger, finely chopped|
|80 g||Palm sugar|
|4||Limes, freshly juiced and segmented, segments chopped|
|85 g||Fish sauce|
|40 g||Rice wine vinegar|
|120 g||Grapeseed oil|
- Peel the mangoes and remove stones. Dice flesh and place in blender. Add remaining mango puree ingredients together and blend. Do not blend excessively as the puree will go green from the coriander stalks.
- Place 2 Tbsp cooking oil into a very hot frying pan. Pan fry the snapper skin-side down. Tilt the pan, and carefully spoon hot oil on the top side of the fish to assist cooking.
- Place the salad ingredients into a bowl, and dress with the dressing when ready to serve.
- Place a large smear of mango puree on a plate. Divide the salad into three balls and place one on top of the mango puree followed by a piece of snapper. Repeat this again finishing with the ball of salad on top. Sprinkle with toasted peanuts. Serve immediately.