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Crispy skinned snapper with cucumber and tamarind pickle

Name: Crispy skinned snapper with cucumber and tamarind pickle
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 1 red onion, halved, thinly sliced; 1 teaspoon caster sugar; 1 teaspoon white wine vinegar; 2 teaspoons red wine vinegar; 1/3 cup (80ml) grapeseed oil (see Note), plus extra to drizzle; 2 Lebanese cucumbers, halved, thinly sliced; 1/4 cup tamarind puree (see Note); 1/4 teaspoon freshly ground white pepper; 4 x 150g snapper fillets with skin (or use other fi rm white fi sh); Sliced long red chilli (optional), to serve

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30m

05m

Crispy skinned snapper with cucumber & tamarind pickle

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 02, 2015

Crispy skinned snapper is made extra special when served with gourmet pickle.

1 red onion, halved, thinly sliced
1 teaspoon caster sugar
1 teaspoon white wine vinegar
2 teaspoons red wine vinegar
1/3 cup (80ml) grapeseed oil (see Note), plus extra to drizzle
2 Lebanese cucumbers, halved, thinly sliced
1/4 cup tamarind puree (see Note)
1/4 teaspoon freshly ground white pepper
4 x 150g snapper fillets with skin (or use other fi rm white fi sh)
Sliced long red chilli (optional), to serve

Method

1.

Place onion in a bowl and season with sugar and 1 teaspoon salt. Stir to separate onion slices. Leave for 15 minutes or until the onion has softened slightly.
2.

Whisk the vinegars and 2 tablespoons grapeseed oil in a bowl until combined. Stir in the cucumbers, tamarind, white pepper and onion mixture. Set aside.
3.

Heat the remaining oil in a large frypan over high heat. Season the snapper skin with salt and score lightly. Cook skin-side down, pressing down gently with a fish slice, and cook for 3-4 minutes until crispy, then turn and cook for 2-3 minutes until cooked through. Serve with the pickle, and sprinkle with chilli if desired.