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'bills open kitchen' by Bill Granger

Serves 4


    • 4 x 180 g (6½ 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.


    • 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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