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

Ingredients
- 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
Method
- 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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