SNAPPER FILLET WITH ASPARAGUS SALAD AND SOY DRESSING
'bills open kitchen' by Bill Granger
Serves 4
4 x 180 g (6 1/2 oz) snapper fillets, skin on
sea salt
freshly ground black pepper
1 tablespoon vegetable oil
310 g (2 bunches) asparagus, cut into thirds on the diagonal and blanched
1 telegraph (long) cucumber, shaved into thin strips
1 large red chilli, seeded and sliced finely on the diagonal
10 g (1/2 cup) mint leaves
25 g (3/4 cup) coriander (cilantro) leaves
Using a sharp knife, cut three slashes into the skin side of the fish and season with salt and pepper.
Place a non-stick frying pan over a high heat and add the oil.
Place the fish skin-side down in the pan and cook for 3 minutes.
Turn and cook on the other side for 2 to 3 minutes, or until the fish is opaque and just cooked.
Place the asparagus, cucumber, chilli, mint and coriander in a bowl and toss to combine.
Serve the fish with the salad and drizzle with the soy dressing.
SOY DRESSING
2 tablespoons soy sauce
2 tablespoons fish sauce
60 ml (1/4 cup) lime juice
2 tablespoons caster (superfine) sugar
1 small red chilli, julienned
3 red Asian shallots, or 1/2 small red onion, finely sliced
Place all the ingredients in a bowl and mix to combine.
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