Jul 12, 2014

Red Snapper with carrot and spring onion and a hint of chilli

 Red Snapper is delicious!





Serves 6
Preparation Time: 10 minutes
Cooking Time: 10 minutes

I used a large cast iron baker which can be used on the stove top on the fish burner which is long (or you can use any good quality stove top fry pan which is flat based)
Lemon Olive oil
Virgin Olive oil 
6 pieces of fresh Red Snapper boned and scaled (best quality fish monger)
1 cup of rice flour
1 cup of corn flower
shake of peppercorn
shake of chilli flakes (alter to your liking or omit)
freshly grounded pink rock salt
2 Spring onions sliced thinly white end only up to light green area
1 carrot peeled then curl into large slithers

Prepare your fish by placing in a large mixing bowl the rice flour, corn flower, peppercorn, chilli flakes and a little rock salt.  Blend through and coat each piece of fish in the flour rolling on both sides thoroughly. Place each piece on a large plate and set aside.

In a large cast iron baker or stove top fry pan place around 1 cm deep of a mixture of the olive oils 50/50 and a handful of the carrot and spring onion.  Turn the heat up to medium heat and when it starts to sizzle place the fish into the baker skin side down first.  Turn heat up a little more as fish in cast iron cooks beautifully and fairly quickly.  Around 6 minutes turn over and cook other side. 

 Place the carrot and spring onion pieces on top of the fish so not to burn and the flavors of the onion and carrot melts into the fish.  Cook for around 6 minutes til perfection white and firmness and then add to your serving plates with a side salad of your choice.  

Shake some freshly ground pink salt onto the fish and enjoy!


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