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