Category

Ingredients

• 2 red snapper fillets
• 1 tsp soy sauce
• Sesame oil, to drizzle
• Small handful coriander
• Small handful of mint
• 1 spring onion
• 1 Pak Choi, cut in half lengthways
• 2 tbsp sesame oil
• 2 tbsp vegetable oil

Method

Drizzle the fish fillet with the soy sauce and sesame oil.
Place a steamer over a pan of simmering water and add the fresh herbs, spring onion, fish and Pak Choi.
Cover the steamer with a lid and allow to steam for 8-10 minutes, or until the fish is cooked through.
Remove from the steamer and transfer to a serving plate.
Heat the sesame oil and vegetable oil in a small pan for two minutes. Pour over the fish and serve.

Preparation time

25 minutes

Serves

2

Ingredients for the snapper:

• 1 x 600g/1lb 5oz red snapper, scaled and filleted
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• Salt and freshly ground black pepper.

Ingredients for the salsa:

• 1/2 small pineapple, skinned and finely chopped
• 110g/4oz baby plum tomatoes, finely diced
• 4 spring onions, finely chopped
• 1 red bird’s eye chilli, finely chopped
• 1 tbsp olive oil
• 1tsp soy sauce.

Method

Place a griddle pan over a high heat.
Score the skin side of the fillets diagonally.
Rub the oil into the slits followed by the turmeric and cumin seeds. Season.
Griddle the fillets for 3-4 minutes on each side or until the fish is cooked.
Meanwhile, in a medium bowl, mix all the salsa ingredients.
Serve the spicy snapper on a portion of salsa.

Preparation time

25 minutes

Serves

2

Ingredients

• 1 pound sliced bacon
• 1 large red onion sliced into rings
• 4 fillets red snapper, bones removed
• 1 dash soy sauce

NB: Do not close grill or leave unattended. Grease from the bacon will drip down, and may cause flare-ups.

Method

Preheat an outdoor grill to medium-high heat.

Open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce.

Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate.

Lift off the basket, and serve.

Preparation time

30 minutes

Serves
4