Snapper Salad with Fried Basil
Serves: 6
INGREDIENTS
2 whole snapper (1.3kg each), scaled, gutted, rinsed and patted dry
sea salt and freshly ground pepper
1 lemon
Thinly sliced stalks from Thai basil
2 tablespoons vegetable oil
4 cups Thai basil leaves
Dressing
4 cloves garlic, crushed
2 teaspoons freshly ground pepper
1 teaspoon sugar
150ml lime juice
90ml fish sauce
Sticky Rice
3 cups glutinous rice soaked overnight in cold water
METHOD
Preheat the oven to 200°C. Season the cavity of the fish and place the lemon slices and basil stalks inside. Oil a roasting pan and place the fish in it. Roast until the fish is cooked through but not dry – about 25 minutes. Leave until cool enough to handle.
Discard the skin and lift the flesh from the bones. Break into bite-sized pieces and place in a large bowl.
Heat the oil to a medium heat in a frying pan and fry the basil for about 30 seconds until crisp. Immediately add it to the fish along with the dressing, tossing to combine.
Dressing: Combine the dressing ingredients. Add a little more sugar to balance the acid if necessary, but keep the flavours quite sharp.
Rice: Drain the soaked rice and place in a heavy based saucepan with 6 cups of water and pinch of salt. Cover and bring to the boil, reduce the heat and simmer gently for 25 minutes. Do not lift the lid during
this time. Allow to sit for 5 minutes before serving.
Serve the fish warm or cold, on sticky rice. A salad similar to the one served with the salt and pepper squid would be a nice accompaniment. Serves 6-8
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.