Spicy grilled snapper with snow pea salad (low-fat)

Cooking Fish Spicy grilled snapper with snow pea salad (low-fat)

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Lables: High protein Low carb Low fat Low kilojoule Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. To make the spicy sauce, use a mortar and pestle to pound the garlic, chopped chilli, coriander roots, brown sugar and 1 teaspoon of sea salt to a paste.
  2. Add the lime juice and fish sauce, then stir until the sugar is dissolved. Stir through the eschalot.
  3. Heat a lightly oiled chargrill or barbecue to high. Brush the snapper fillets with olive oil, sprinkle with 2 teaspoons of sea salt and, when the grill is hot, sear for 2-3 minutes on each side or until cooked through.
  4. Meanwhile, place the watercress, snow peas, carrot and mint leaves in a bowl. Add 1/3 cup (80ml) of the spicy sauce and toss to combine.
  5. To serve, divide the salad among 4 plates, top with the snapper fillets and drizzle the remaining spicy sauce over the top.

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4 x 200g snapper fillets
1 tbsp olive oil
50g watercress, ends trimmed
150g snow peas, thinly sliced
1 carrot, sliced into thin matchsticks
1/2 cup Vietnamese mint leaves
1 garlic clove, halved
1 small red chilli, seeds removed, roughly chopped
2 coriander roots
1/4 cup firmly packed brown sugar
1/5 cup lime juice
1/4 cup fish sauce
2 eschalots, thinly sliced

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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