This refreshing recipe by Justin Wise is the perfect light summer entree.


  • 500g piece of snapper boned and skinned (ask your fish monger to do so on purchase)

  • Canola oil

  • Salt

  • Dressing

  • 1 knob of ginger, peeled and sliced

  • 2 coriander roots, washed

  • 2 long red chillies, sliced length ways and seeded then chopped

  • Pinch of Salt

  • 50g raw sugar

  • 1 clove of garlic, peeled and sliced

  • Juice of 1 Lime

  • 40ml fish sauce

  • 30ml rice vinegar

  • To Serve

  • 1 Jazz Apples, cut into batons

  • 6 finger limes, cut in half and seed like fruit kept

  • 1 head of frisee lettuce, hearts picked

  • 4 sprigs of chervil, picked

  • Pansy Flowers

  • Recipe by: Justin Wise

  • Time: 25 mins

  • Serves: 6


  • 1.

    Heat a dry non stick pan on a very high heat. Meanwhile rub the Snapper with oil and season with salt and sear all sides of the kingfish to a golden colour. (Because the pan is so hot this should not take longer than 5 to 10 seconds per side) Then chill the Snapper immediately in the fridge.

  • 2.

    For the dressing take the ginger, coriander roots, chillies, salt, raw sugar and garlic and place in a mortar and pestle. Beat and grind the ingredients till you have a paste. Once achieved loosen with the lime juice, fish sauce, and rice vinegar. Then taste (you should be able to taste a good balance of spicy, sweet, sour and salty flavours).

  • 3.

    To finish, slice the Snapper width wise thinly and place 8 – 10 slices per plate. Drizzle some of the dressing over the fish and around the plate. Then repeat with the finger lime seeds. Garnish with the apple, picked herbs, frisee and flowers. And serve.

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