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

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Recipe «Spicy grilled snapper with snow pea salad (low-fat)» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.