Recipe from Chill on Tedder Dining & Wine Bar | Image by Amanda Davenport
Crispy Skinned Snapper Fillet
Published on November 13, 2016
Ingredients
- I: PICKLED VEGETABLES:
- 1/4 daikon
- 1/2 cucumber
- 100ml rice vinegar
- 100ml water
- 80g sugar
- WASABI PEA MOUSSE:
- 300g peas
- 1/2 tube wasabi paste
- 1 lime, juice only
- 100g cream
- 1 gelatine leaf
- BLACK BEAN DRESSING:
- 1/2 red capsicum
- 1/2 red onion
- 2 spring onions
- 1 red chilli seeds removed
- 1 tablespoon washed
- Chinese black beans
- 2 cloves garlic, grated
- 100ml vegetable oil
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1 lime, zest and juice
- 1/4 bunch coriander
- CUTTLEFISH AND GINGER FISHCAKES:
- 1 cuttlefish
- 100g snapper
- 1 knob ginger
- 1/2 chilli, chopped
- 1/4 bunch coriander
- 1 lime, zest only
- SALAD:
- 1 chilli
- 1 knob ginger
- 1/2 lotus root, thinly sliced and shallow fried
- 1 sheet nori
- 100g edamame beans, shelled
- Snow pea tendrils
- Micro coriander
- Red sorrel
Method
- 1. PICKLED VEGETABLES: Combine rice vinegar, water and sugar and bring to a rolling boil. Pour the brine over the sliced cucumber and daikon and allow to cool to room temperature. Refrigerate for at least 2 hours.
- 2. WASABI PEA MOUSSE: Soak gelatine leaf in approximately 250ml of cold water until dissolved. Blanch peas in salted boiling water and reserve 100ml of liquid. Add peas, reserved water, wasabi paste, lime juice, gelatine and seasoning into a blender. Process until puréed and pass through a fine sieve. Refrigerate for approximately 1 hour or until set. Semi-whip cream until soft peaks form and fold into pea purée.
- 3. BLACK BEAN DRESSING: Finely dice capsicum, red onion and spring onions and add to sliced chilli. Combine with the remaining ingredients and set aside.
- 4. CUTTLEFISH & GINGER FISHCAKES: Prepare and clean cuttlefish. Dice and add to blender. Process with snapper and the remaining ingredients. Lightly season and mould into smallish patties approximately 100g in weight.
- 5. TO SERVE: Panfry snapper by placing fillet skin side down into a pan on a medium heat and sear for one minute. Repeat for opposite side. Remove fillet and place in oven to cook for 2-3 minutes at 200°C. Panfry fishcake patties until both sides are golden brown.
- 6. Ensure your plate is cold and spread wasabi pea purée along one side. Top with pickled daikon and cucumber and then sliced chilli and ginger, snow pea tendrils, shaved radish, shredded nori, edamame beans, herbs and the shallow fried lotus root chips.
- 7. Once snapper is cooked, squeeze with lemon juice and arrange next to the purée and salad so that it does not wilt. Spoon over black bean dressing.
