pan fried snapper

Pan Fried Snapper with Herb Potato, Fresh Tomato Salsa, Crispy Ota and Coconut Sesame Dressing


  • 8x 100g snapperfillet
  • 400g boiled potatoes
  • 350ml coconut milk
  • sesame oil
  • 6 tomatoes
  • 3 lebanese cucumbers
  • salt and pepper
  • 320ml/
  • lemon juice
  • coriander (chopped)
  • 200g butter
  • 400g ota (Fijian Fern)
  • 400g normal flour
  • 200g corn flour
  • 4 egg whites
  • 1ltr ice water


  • Cut tomato and cucumber into fine cubes.Add some coriander, season with salt, pepper and lemon juice.Set aside.
  • Heat oil in a pan, season fish and add to the pan. Cook for about 2 minutes on both sides until its cooked. Remove from the pan, heat the same pan with a little oil, add cooked potatoes. Add seasoning when they turn golden brown. Add butter and coriander, toss and remove from heat.

Crispy Ota (Fiddle head fern)

  • Tempura Butter
  • sieve normal flour and corn flour together.Add salt water and egg whites then whisk to a smooth consistency. Heat about 500ml of oil in a pot for deep frying; dip fresh ota into batter then into hot oil. Cook until golden brown and crispy.

Coconut Sesame dressing

  • Pour coconut milk, the rest of the lemon juice, a sprinkle of salt and pepper into a jar and shake.
  • On a plate, place herb potatoes on the bottom, fish on top, salsa around, crispy ota on top of fish and drizzle with dressing.
  • Enjoy


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