• Crispy Snapper With Asian Potato Salad
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Crispy Snapper With Asian Potato Salad

Crispy Snapper With Asian Potato Salad

  1. 1 Each Spring Onion
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 140 g Saddletail Snapper Fillets (skin On)
  4. 0 tbsp Rice Wine Vinegar - PANTRY ITEM
  5. 0 tbsp Olive Oil - PANTRY ITEM
  6. 30 g Mixed Salad Leaves
  7. 2 tbsp Mayonnaise - PANTRY ITEM
  8. 1 tbsp Light Soy Sauce - PANTRY ITEM
  9. 0 Each Lemon
  10. 1 Each Garlic Cloves
  11. 1 tbsp Fried Shallots
  12. 200 g Desiree Potatoes
  13. 8 g Coriander
  14. 1 tbsp Black Sesame Seeds
  1. 1 Each Spring Onion
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 280 g Saddletail Snapper Fillets (skin On)
  4. 1 tbsp Rice Wine Vinegar - PANTRY ITEM
  5. 0 tbsp Olive Oil - PANTRY ITEM
  6. 60 g Mixed Salad Leaves
  7. 4 tbsp Mayonnaise - PANTRY ITEM
  8. 1 tbsp Light Soy Sauce - PANTRY ITEM
  9. 1 Each Lemon
  10. 1 Each Garlic Cloves
  11. 2 tbsp Fried Shallots
  12. 400 g Desiree Potatoes
  13. 15 g Coriander
  14. 1 tbsp Black Sesame Seeds
  1. 2 Each Spring Onion
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 420 g Saddletail Snapper Fillets (skin On)
  4. 1 tbsp Rice Wine Vinegar - PANTRY ITEM
  5. 0 tbsp Olive Oil - PANTRY ITEM
  6. 90 g Mixed Salad Leaves
  7. 6 tbsp Mayonnaise - PANTRY ITEM
  8. 2 tbsp Light Soy Sauce - PANTRY ITEM
  9. 1 Each Lemon
  10. 2 Each Garlic Cloves
  11. 3 tbsp Fried Shallots
  12. 600 g Desiree Potatoes
  13. 23 g Coriander
  14. 2 tbsp Black Sesame Seeds
  1. 2 Each Spring Onion
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 560 g Saddletail Snapper Fillets (skin On)
  4. 1 tbsp Rice Wine Vinegar - PANTRY ITEM
  5. 0 tbsp Olive Oil - PANTRY ITEM
  6. 120 g Mixed Salad Leaves
  7. 8 tbsp Mayonnaise - PANTRY ITEM
  8. 2 tbsp Light Soy Sauce - PANTRY ITEM
  9. 1 Each Lemon
  10. 2 Each Garlic Cloves
  11. 4 tbsp Fried Shallots
  12. 800 g Desiree Potatoes
  13. 30 g Coriander
  14. 2 tbsp Black Sesame Seeds
  1. 3 Each Spring Onion
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 840 g Saddletail Snapper Fillets (skin On)
  4. 2 tbsp Rice Wine Vinegar - PANTRY ITEM
  5. 0 tbsp Olive Oil - PANTRY ITEM
  6. 180 g Mixed Salad Leaves
  7. 12 tbsp Mayonnaise - PANTRY ITEM
  8. 3 tbsp Light Soy Sauce - PANTRY ITEM
  9. 2 Each Lemon
  10. 3 Each Garlic Cloves
  11. 6 tbsp Fried Shallots
  12. 1200 g Desiree Potatoes
  13. 45 g Coriander
  14. 3 tbsp Black Sesame Seeds

Prep:

  1. Rinse and roughly chop coriander leaves.
  2. Rinse and chop spring onion.
  3. Peel and chop garlic.
  4. Cut lemon into wedges.
  5. Rinse salad leaves.
  6. Peel and cut potatoes into 3cm pieces.

Method:

  1. Spoon potato salad onto plates and garnish with fried shallots and sesame seeds. Serve with snapper, salad leaves, and lemon wedges.
  2. Heat olive oil (0. 5 tbsp/p) in a non-stick frying pan over medium-high heat. Season snapper fillets with salt and pepper. Cook skin-side down for 3 minutes until crispy. Turn and cook for 2 minutes or until cooked through. Transfer to a plate.
  3. Half cover potatoes with salted water and bring to a boil. Cook for 12-15 minutes until tender. Drain and cool slightly.
  4. In a small food processor, blend coriander, spring onion, sesame oil or olive oil (0. 25 tsp/p), soy sauce, rice wine vinegar, and garlic until smooth. Transfer to a bowl and mix with mayonnaise. Fold through cooled potatoes.
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