Ingredients
- 20g red chilli, roughly chopped
- 20g lime juice
- 20g coriander stalk
- 15g fish sauce
- 25g light palm sugar
Chilli and lime dressing
- 100g green mango, julienne
- 100g cucumber, julienne
- 50g red chilli, julienne
- 20g mint leaves, julienne
- 20g coriander leaves, julienne
- 50g red onion, finely sliced
Green mango salad
- 2.5kg snapper
- 200g brown onions, peeled and roughly sliced
- 100g fennel, roughly sliced
- 1 lemon zest
- 1 bunch spring onions, roughly cut
- 20g salt
- 3g fresh ground pepper
Snapper
Cooking time: 60 minutes
Recipe serves: 4
Complexity level: Easy
Method
Chilli and lime dressing
Place all ingredients in the blender, blitz everything together
Pass it through a fine strainer
Keep cool to use
Green mango salad
Place all the ingredients in large bowl.
Add the dressing, mix well.
Snapper
Preheat the Electrolux Steam oven to 130°C using the Electrolux Steam function.
Place the onion, fennel, lemon and spring onion in an oven tray (reserve a small amount of mixed vegetables).
Season the fish by stuffing the reserved mixed vegetables into the fish cavity.
Place the fish on top of the vegetable mix.
Insert the probe into thickest part of the fish flesh.
Steam the fish with the probe set at 60°C.
Once cooked, remove from the oven and rest for 5 mins.
