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
- Heat the oil in a large frypan
- sear the fish for one minute on each side
- 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.
- Serve with steamed rice, coriander leaves and sliced shallots
YUM.
Served two (and a half – mum tried some) adults and three kids with a little bit left over.
Imagine using the sauce w/ prawns.