Pan Fried Snapper with Herb Potato, Fresh Tomato Salsa, Crispy Ota and Coconut Sesame Dressing is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.

If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.

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