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Snapper Express
Ingredients:
Snapper
1x whole snapper
salt and freshly ground black pepper to taste
2 tablespoons of butter
Oil for frying
Spicy topping
1 teaspoon oil
1/2 onion, sliced
2x cloves minced garlic
1x carrot, peeled and cut into thin strips
Handful of fresh thyme, leaves stripped
Horopito
1/4 cup white vinegar
1 tablespoon water
3/4 teaspoon salt
1 pinch brown sugar
Stir Fried Cabbage
½ Red cabbage
½ Cabbage
2x carrots
2x clove garlic
Olive oil for frying
Method:
Prepare Snapper:
Gut, clean and scale the snapper, Pat the fish dry and cut 5 slits on each side of the fish.
Season both sides with salt and pepper. Set aside
Prepare spicy topping:
Slice onion, Chop garlic finely,
Peel and slice carrot into thin strips, set aside with onion and garlic.
Chop thyme finely, Horopito powder and set aside.
Prepare stir fired cabbage:
Slice cabbages thinly, Peel and thinly slice carrots, Chop garlic finely, set aside.
Cook Snapper:
Heat oil in a large skillet over medium-high heat until hot and add butter.
Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side.
Remove fish and place on a paper towel-lined plate.
Cook spicy topping:
Heat oil in a large skillet over medium-high heat.
Add onion, carrot and garlic to the pan; cook and stir 1 to 2 minutes.
Add thyme, horopito, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
Stir fry cabbage once all spicy topping ingredients have been added.
Stir fry cabbage:
Add oil to another skillet and heat
Add garlic, cabbages and carrots and stir fry for 5 mins.