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Sify Home > Food > Specials > Potato recipes > Pan Fried Red Snapper with Stuffed Snow Peas Tempura and Grilled Sweet Potato
Pan Fried Red Snapper with Stuffed Snow Peas Tempura and Grilled Sweet Potato
Category : International cuisine, Polysesian, Potato Recipes
Time Taken : 15-30 mins
Rating :
Method
- Make the carrot stuffing for the snow peas by boiling the sliced carrots in salted water until very soft.
- Drain, then blend with the remaining ingredients to a smoother stiff paste.
- Blanch the snow peas in boiling water and shock in ice-water.
- Carefully open the top seam of the pod, remove the seeds and mix them with the stuffing.
- Using a piping bag, pipe the stuffing into the pods, set to one side.
- Blanch the sweet potato until almost cooked, brush with oil and place them in a pre-heated grill and grill for around 2 mins.
- Once grilled transfer to a dish and pour over the dressing and keep warm.
- Season the fish fillets with salt, fresh ground red pepper and lemon juice.
- Score the skin side using a shape knife and dust with a little chickpea flour before frying in the oil.
- Dust the stuffed snow peas with tempura flour.
- Then dip them into the batter.
- Deep fry in hot oil preferably peanut oil (the batter should not be too thick or too thin and there should be a thin layer surrounding the pea making the colours visible).
- Arrange the sweet potatoes in the centre of the plate.
- Place the red snapper on top.
- Pour some of the dressing over both the fish and potato.
- Place the snow pea tempura on top of the fish.
Ingredients:
4 - red snapper fillets, each weighing approx. 180 gms
2 - large sweet potatoes (1 cm thick sliced)
1 tbsp - pickled ginger, root cut into thin ribbons
1 tsp - mild red chilli, finely chopped
2 - large limes (juice)
1 tsp - palm sugar
6 tbsp - peanut oil
1 tsp - chopped shallot
1 tbsp - chopped coriander
4 - red snapper fillets, each weighing approx. 180 gms
2 - large sweet potatoes (1 cm thick sliced)
1 tbsp - pickled ginger, root cut into thin ribbons
1 tsp - mild red chilli, finely chopped
2 - large limes (juice)
1 tsp - palm sugar
6 tbsp - peanut oil
1 tsp - chopped shallot
1 tbsp - chopped coriander
For Stuffed Snow Peas:
250 gms - carrots (thick slices)
½ tsp - cumin
2 tbsp - white vinegar
2 tbsp - olive oil
1 clove - garlic
¼ tsp - fresh ginger
1 pinch - cinnamon
2 tbsp - pine nuts
1 slice - white bread
1 ½ cups - tempura flour
ice cold water
RECIPES BY REHANA KHAMBATY
