Tumeric Spiced Snapper is chargrilled between banana leaves. Serve succulent fish and tangy sweet and sour pickled vegetables, jasmine rice and lime wedges.
Spiced Snapper with Fresh Pickled Vegetable Recipe
Serves 4
Ingredients:
4 (about 150g each) snapper fillets
2 banana leaves
jasmine rice and lime wedges, to serve
Turmeric Paste
1 purple Asian shallot, chopped
1 garlic clove, finely chopped
2 tsp galangal, finely chopped
1 tbsp fresh turmeric, chopped
1 long fresh green chilli, deseeded, coarsely chopped
1 stem lemongrass, pale part only, finely chopped
2 kaffir lime leaves, shredded
¼ cup palm sugar, finely grated
¼ cup lime juice
1 tbsp fish sauce
Pickled Vegetables
1 daikon (white radish), peeled, cut into matchsticks
1 carrot, peeled, cut into matchsticks
1 tbsp white vinegar
1 tbsp caster sugar
1 tsp salt
½ cup coriander leaves
Method:
To make turmeric paste, place shallot, garlic, galangal, turmeric, chilli, lemongrass and lime leaves in a mortar. Pound until finely crushed. Add sugar, lime juice and fish sauce. Stir to combine.
Place fish in a glass bowl with turmeric pasteand turn to coat. Set aside for 30 minutes.
To make pickled vegetables, combine daikon, carrot, vinegar, sugar and salt in a large bowl. Set aside for 15 minutes. Drain well. Add coriander and toss to combine.
Heat a chargrill on high. Place fish between banana leaves. Chargrill for 3-4 minutes each side or until cooked through. Place fish on a platter. Serve with pickled vegetables, rice and lime wedges.