Whole Ke­long Red Snap­per with Vi­brant Gar­den Pick­les

Wine & Dine Cookbook - - FEATURE RECIPES -

Serves 4 MEDIUM

There’s plenty to like about freshly grilled fish paired with tangy pick­les to open up your ap­petite.

1 whole red snap­per

3 pota­toes, peeled and thinly sliced

3 limes, de­seeded and sliced thinly

8 fresh bay leaves

4 sprigs tar­ragon

Ex­tra vir­gin olive oil, as needed

Sea salt, as needed

2 lemons, cut into wedges

For the pick­les

300ml Ja­panese rice vine­gar

150ml mirin

170g sugar

2 tsp sea salt

1 black radish or daikon, thinly sliced

1 baby red radish, thinly sliced

2 tbsp black sesame seeds

1. Pre­pare the pick­les. Com­bine vine­gar, mirin, sugar and salt in a small pot and bring to a boil over low heat. Boil till salt and sugar dis­solve com­pletely. Set aside to cool.

2. Steep the radishes in the pickle so­lu­tion for 10 mins. Re­move the pick­led radishes and sprin­kle sesame seeds over.

3. Pre­pare the “potato scales”. Toss potato with ex­tra vir­gin olive oil and sea salt. Ar­range pota­toes in scale­like pat­tern on a tray lined with parch­ment pa­per. Place an­other layer of parch­ment pa­per over the pota­toes, fol­lowed by an­other tray. Place a heavy oven­proof ob­ject on top of the tray to weigh it down.

4. Bake pota­toes in a pre­heated oven at 180ºC for 30 mins, un­til golden brown and cooked. Re­move pota­toes from the tray and place on kitchen pa­per tow­els.

5. Pre­pare the snap­per. Pre­heat a char-grill over high heat.

6. Place sliced limes, bay leaves and tar­ragon in the cav­ity of the snap­per. Rub olive oil and salt on the skin of the snap­per.

7. Place the snap­per on the grill and cook for 4 to 5 mins. Turn the fish over and close the lid for an­other 5 mins to al­low the fish to cook.

8. Trans­fer fish to a serv­ing board, and ar­range potato scales on top. Ar­range pick­les around snap­per, and serve with lemon wedges.

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