Pan Fried Red Snapper

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 3.5 based on 100 votes
3.5
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Semiya Biryani, Best Penne Pasta with Meat, Easy Tuna Salad Wrap

Rate This Recipe
3.5

Ingredients

  • 4 - red snapper fillets, each weighing approx. 180 g
  • 2 - large Sweet Potatoes (1 cm thick slices)
  • 1 tbsp - pickled ginger, root cut into thin ribbons
  • 1 tsp - mild red chilli, finely chopped
  • 2 large limes (juice)
  • 1 tsp - palm Sugar
  • 6 tbsp - Peanut oil
  • 1 tsp - chopped Shallot
  • 1 tbsp - chopped coriander
  • For stuffed snow peas:
  • 250 g - Carrots (thick slices)
  • 1/2 tsp - cumin
  • 2 tbsp - white Vinegar
  • 2 tbsp - Olive oil
  • 1 Clove Garlic
  • 1/4 tsp - fresh Ginger
  • 1 pinch Cinnamon
  • 2 tbsp - Pine Nuts
  • 1 slice white bread
  • 1-1/2 cups - tempura flour
  • ice cold water

How to Make Pan Fried Red Snapper

  • Make the carrot stuffing for the snow peas by boiling the sliced carrots in salted water until very soft.
  • Drain, then blend with the remaining ingredients to a smooth, stiff paste.
  • Blanch the snow peas in boiling water and shock in ice-water.
  • Carefully open the top seam of the pod, remove the seeds and mix them with the stuffing.
  • Using a piping bag, pipe the stuffing into the pods, set to one side.
  • Blanch the sweet potato until almost cooked, brush with oil and place them in a pre-heated grill and grill for around 2 minutes.
  • Once grilled, transfer to a dish and pour over the dressing and keep warm.
  • Season the fish fillets with salt, fresh ground red pepper and lemon juice.
  • Score the skin using a shape knife and dust with a little chickpea flour before frying in the oil.
  • Dust the stuffed snow peas with tempura flour.
  • Then dip them into the batter.
  • Deep fry in hot oil preferably peanut oil (the batter should not be too thick or too thin and there should be a thin layer surrounding the pea making the colours visible).
  • Arrange the sweet potatoes in the centre of the plate.
  • Place the red snapper on top. Pour some of the dressing over both the fish and potato.
  • Place the snow pea tempura on top of the fish.