Rockfish Restaurant & Bar
grilled fillet of red snapper
with lime, orange and green beans served with a spicy starfruit
sauce and red rice
Ingredients
- 2 red snapper fillets (approximately 200g each)
- 4 long beans
- 1 lime, sliced
- 1 orange, sliced
- 1 starfruit, sliced
- 100g red rice
- coriander leaves, to garnish
- 1 sweet red chilli, sliced
- salt and pepper, to taste
- juice of 1 lime
serves 2
- starfruit sauce
- ½ starfruit, sliced
- 1 teaspoon fish sauce
- ½ teaspoon palm sugar
- 1 coriander root
- 1 clove garlic
- 2 sweet red chilli peppers
- 3 sweet green chilli peppers
- 2 hot red chillies
Preparation
for the fish
Season the snapper with salt, pepper and lime juice. Grill on
each side until golden brown. In a large saucepan boil the beans
for 1 minute and set aside. Grill the orange and lime on both
sides until slightly brown.
for the spicy starfruit sauce
Place the starfruit, fish sauce, palm sugar, coriander root,
garlic and chillies in a blender and blend until smooth.
for the red rice
Combine the rice with cold water in a large saucepan and bring
to the boil. Simmer for approximately 30 minutes and strain.
to finish
Place the long beans on a plate tying each end in a knot. Position
the snapper over the beans and place the lime and orange on top
of the grilled fish. Place the sauce and rice on the side of the
plate and garnish with chilli, coriander and a starfruit slice.
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