Pan-fried snapper with green papaya, green chilli and coriander and mango puree

Name: Pan-fried snapper with green papaya, green chilli and coriander and mango puree
Ingredients: 50 g Green papaya, finely julienned; 25 g Daikon, finely julienned into iced water; 1 Tbsp Toasted peanuts; ½ cup Fresh coriander; ½ cup Fresh mint; 6 leaves Sango sprouts, or other cress leaves; 1 Tbsp Spring onion, finely shredded; 2 pieces Snapper fillets (Main); 100 g Garlic cloves, finely chopped; 100 g Red chillies, finely chopped; 100 g Fresh ginger, finely chopped; 80 g Palm sugar; 4 Limes, freshly juiced and segmented, segments chopped; 85 g Fish sauce; 40 g Rice wine vinegar; 120 g Grapeseed oil; 2 Mangoes, use ripe mangoes; 3 stalks Lemongrass; 1 Red chilli; 60 g Fresh ginger, peeled and sliced; 1 clove Garlic; 50 g Fresh coriander, including stalks; 50 g Palm sugar, grated; 6 Limes, freshly juiced; 5 Tbsp Fish sauce; 4 Tbsp Light soy sauce; 4 Tbsp Sesame oil; 4 Tbsp Rice wine vinegar

Doug Sherring

Delaney Mes

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Celebrated chef and MKR NZ judge Gareth Stewart shares his pan-fried snapper recipe.

A very hot pan is the starting point for the crispy-skinned snapper and, rather than flipping the whole fish over, it’s important to carefully spoon the hot oil in the pan over the top of the fish. They serve it opaque, with a salad that’s full of flavour and texture. Salad and fish serve 1 person. Dressing and mango puree makes enough for 8-10 salads.

Salad and fish

50 g	Green papaya, finely julienned
25 g	Daikon, finely julienned into iced water
1 Tbsp	Toasted peanuts
½ cup	Fresh coriander
½ cup	Fresh mint
6 leaves	Sango sprouts, or other cress leaves
1 Tbsp	Spring onion, finely shredded
2 pieces	Snapper fillets (Main)

Dressing

100 g	Garlic cloves, finely chopped
100 g	Red chillies, finely chopped
100 g	Fresh ginger, finely chopped
80 g	Palm sugar
4	Limes, freshly juiced and segmented, segments chopped
85 g	Fish sauce
40 g	Rice wine vinegar
120 g	Grapeseed oil

Mango puree

2	Mangoes, use ripe mangoes
3 stalks	Lemongrass
1	Red chilli
60 g	Fresh ginger, peeled and sliced
1 clove	Garlic
50 g	Fresh coriander, including stalks
50 g	Palm sugar, grated
6	Limes, freshly juiced
5 Tbsp	Fish sauce
4 Tbsp	Light soy sauce
4 Tbsp	Sesame oil
4 Tbsp	Rice wine vinegar

Directions

Peel the mangoes and remove stones. Dice flesh and place in blender. Add remaining mango puree ingredients together and blend. Do not blend excessively as the puree will go green from the coriander stalks.
Place 2 Tbsp cooking oil into a very hot frying pan. Pan fry the snapper skin-side down. Tilt the pan, and carefully spoon hot oil on the top side of the fish to assist cooking.
Place the salad ingredients into a bowl, and dress with the dressing when ready to serve.
Place a large smear of mango puree on a plate. Divide the salad into three balls and place one on top of the mango puree followed by a piece of snapper. Repeat this again finishing with the ball of salad on top. Sprinkle with toasted peanuts. Serve immediately.