Caremlised lime snapper

Now Chef is working in Pyrmont he can go here on the way home from work. So last week I asked him to pick up some white fish fillets on the way home. He selected a whole snapper and they gutted and filleted it for him. I was already in heaven. This is inspired by a Donna Hay recipe from her book the instant cook. One of those books someone bought for me that I thought, gee this is good and then fell out of my head as I returned to the staple dinner selections we are all want to do. It gives you a main recipe and then three versions of it underneath. Nifty I say.

Caramelised lime snapper

  • 1.8-2kg white fish fillets
  • 2 tsp olive oil
  • 6 tbls brown sugar
  • 4 tbls lime juice
  • 2 tbls soy sauce
  • 2 tsp fish sauce
  • 1-2 tsp chilli flakes (optional – I didn’t use as Oscar can’t do heat of any nature at all)
  • steamed rice, fresh coriander (cilantro) and shallots (green onions or scallions depending on where you live) sliced – to serve
  1. Heat the oil in a large frypan
  2. sear the fish for one minute on each side
  3. pour over combined other ingredients and cook for about 4-5 minutes or until the fish is cooked through and the sauce has reduced and is nice and sticky.
  4. Serve with steamed rice, coriander leaves and sliced shallots

Served two (and a half – mum tried some) adults and three kids with a little bit left over.
Imagine using the sauce w/ prawns.