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Snapper with Asian-style potato salad

Name: Snapper with Asian-style potato salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1kg Desiree potatoes, cut into 3cm pieces; 1 cup coriander leaves; 1 spring onion, chopped; 1 teaspoon sesame oil; 1 long green chilli, seeds removed, chopped; 1 tablespoon light soy sauce; 1 tablespoon rice wine vinegar; 1 garlic clove, chopped; 1/2 cup (150g) whole-egg mayonnaise; 1 tablespoon olive oil; 4 x 180g snapper fillets (skin on); Fried Asian shallots, black sesame seeds, salad leaves and lime wedges, to serve

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20m

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by Phoebe Wood

Oct 03, 2015

Regular potato salad is given an Asian-style makeover with ingredients such as coriander and fresh chilli.

1kg Desiree potatoes, cut into 3cm pieces
1 cup coriander leaves
1 spring onion, chopped
1 teaspoon sesame oil
1 long green chilli, seeds removed, chopped
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1 garlic clove, chopped
1/2 cup (150g) whole-egg mayonnaise
1 tablespoon olive oil
4 x 180g snapper fillets (skin on)
Fried Asian shallots, black sesame seeds, salad leaves and lime wedges, to serve

Method

1.

Cook potato in a saucepan of boiling, salted water for 12-15 minutes until tender and cooked through. Drain and allow to cool slightly.
2.

Meanwhile, whiz coriander, spring onion, sesame oil, chilli, soy, vinegar and garlic in a small processor until a smooth paste. Transfer to a bowl and mix with mayonnaise. Fold through potato.
3.

Heat olive oil in a large frypan over medium-high heat. Season fish and cook, skin-side down, for 3 minutes. Turn and cook for a further 2 minutes or until cooked through.
4.

Garnish the potato salad with fried Asian shallots and sesame seeds, then serve with fish, salad leaves and lime wedges.