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Spicy grilled snapper with snow pea salad

Name: Spicy grilled snapper with snow pea salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 4 x 200g snapper fillets; 1 tablespoon olive oil; 50g watercress, ends trimmed; 150g snow peas, thinly sliced; 1 carrot, sliced into thin matchsticks; 1/2 cup Vietnamese mint leaves; 1 garlic clove, halved; 1 small red chilli, seeds removed, roughly chopped; 2 coriander roots; 1/4 cup (50g) firmly packed brown sugar; 1/5 cup (125ml) lime juice; 1/4 cup (60ml) fish sauce; 2 eschalots, thinly sliced

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10m

Spicy grilled snapper with snow pea salad (low-fat)

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Spice up dinner with this grilled snapper and snow pea salad.

4 x 200g snapper fillets
1 tablespoon olive oil
50g watercress, ends trimmed
150g snow peas, thinly sliced
1 carrot, sliced into thin matchsticks
1/2 cup Vietnamese mint leaves
1 garlic clove, halved
1 small red chilli, seeds removed, roughly chopped
2 coriander roots
1/4 cup (50g) firmly packed brown sugar
1/5 cup (125ml) lime juice
1/4 cup (60ml) fish sauce
2 eschalots, thinly sliced

Method

1.

To make the spicy sauce, use a mortar and pestle to pound the garlic, chopped chilli, coriander roots, brown sugar and 1 teaspoon of sea salt to a paste.
2.

Add the lime juice and fish sauce, then stir until the sugar is dissolved. Stir through the eschalot.
3.

Heat a lightly oiled chargrill or barbecue to high. Brush the snapper fillets with olive oil, sprinkle with 2 teaspoons of sea salt and, when the grill is hot, sear for 2-3 minutes on each side or until cooked through.
4.

Meanwhile, place the watercress, snow peas, carrot and mint leaves in a bowl. Add 1/3 cup (80ml) of the spicy sauce and toss to combine.
5.

To serve, divide the salad among 4 plates, top with the snapper fillets and drizzle the remaining spicy sauce over the top.