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