SNAP­PER WITH GREEN MANGO SALSA

Australian House & Garden - - The Main -

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.

SNAP­PER WITH GREEN MANGO SALSA MAKE THE MOST OF FRESH LO­CAL IN­GRE­DI­ENTS WITH THE KEN­WOOD SPI­RAL­IZER AT­TACH­MENT. IT ’S SIM­PLE FOOD MADE BET­TER .

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