SNAPPER WITH GREEN MANGO SALSA
Prep and Cook time: 30 mins
Serves 4
4 x 600g whole snapper, cleaned, trimmed
2 tablespoons Thai red curry paste 4 kaffir lime leaves, finely chopped
Crispy shallots to serve GREEN MANGO AND ZOODLE SALAD 1 medium (350g) green mango,
peeled
½ small (50g) red onion, sliced
into thin wedges
1 large fresh red chilli, seeded,
finely sliced
¼ cup fresh coriander and mint
leaves, torn
1 tablespoon lime juice
1-2 tablespoons Vietnamese
dipping sauce
1 Cut cheeks and sides from mango, trim ends to fit into food processor feed tube. Using julienne attachment in food processor, cut mango into long thin strips.
2 Using a Spiralizer attachment on a Kenwood stand mixer, spiralize zucchini into a bowl to make zoodles.
3 Transfer mango, zucchini, tomatoes, onion, chilli and herbs to a bowl. Combine dipping sauce and lime juice in a separate bowl. Divide salad between plates, drizzle with dressing and scatter with fried shallots.
4 Rinse the fish; pat dry with paper towel. Cut three diagonal slashes in the fish on both sides. Combine paste and chopped kaffir lime leaves in a small bowl; rub all over fish, drizzle with oil.
5 Heat a barbecue or chargrill plate over a high heat. Add fish to lightly oiled plate. If using a chargrill plate, cover loosely with foil; cook for 4 minutes each side or until almost cooked through. Transfer to a platter; cover loosely with foil. Stand for 5 minutes to finish cooking.
Serve fish with Green Mango Salsa and Zoodle Salad. Not suitable to freeze or microwave. TEST KITCHEN TIP If using a barbecue, wrap the fish tail with greased foil to prevent it burning. Recipe can be prepared to the end of Step 3 up to 3 hours ahead.
Keep refrigerated.