APPEALINGLY CRUNCHY YET TENDER INSIDE

SNAPPER WITH EDAMAME, CAPER AND RICE VINEGAR SAUCE

Serves: 4

INGREDIENTS

4 small snapper (nibedai) fillets, skin on, weighing about 75g each; ½ tsp flaky sea salt; ½ tsp freshly ground white pepper; 1 tbsp cake flour; 3 tbsp extra-virgin olive oil; 2 small oval cherry tomatoes, halved lengthwise; 4 rounds of a small zucchini, cut 5mm thick; 4 rounds of a thin Japanese eggplant, cut 5mm thick; 4 rounds of a small potato, cut 5mm thick; 2 tbsp rice vinegar; 2 tsp small vinegar-packed capers; 4 tbsp cooked edamame beans; 2 tbsp unsalted butter

METHOD

Sprinkle the fish on both sides with ¼ tsp of the salt and the white pepper. Let sit for 10 minutes. Blot the fillets dry with spongy paper towels. Dust on both sides with the flour. Shake off.

Heat 2 tablespoons of the olive oil in a medium frying pan over medium–high heat. Once hot but not smoking, sear the fish on the skin side for about 3 minutes, until well browned. Flip, cook 30 seconds more, and remove to a dinner plate with a spatula.

Heat the remaining 1 tbsp of olive oil in a large frying pan over medium heat until starting to sizzle.

Quickly lay in the tomato halves, cut-side down, along with the zucchini, eggplant and potato rounds. Sear the tomatoes for only 1 minute on each side and remove to a plate. Cook the other vegetables for 2–3 minutes on each side, until cooked through and golden brown. Remove from the heat and immediately arrange one piece of each vegetable in the middle of 4 plates to form the corners of a square. Do not wash the vegetable pan. Set the seared fish fillets on top of the vegetables, so you can still see some of the vegetables peeking out.

Return the pan to medium heat and swirl in the vinegar, capers, edamame, remaining ¼ tsp salt and the butter. Simmer for 30 seconds, then spoon over the fish and vegetables and serve.

This is an edited extract from Food Artisans of Japan by Nancy Singleton Hachisu, published by Hardie Grant Books, RRP $55, and available in stores nationally.