Rockfish Restaurant & Bar

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.