Soy and Palm Sugar Seared Snook with Mango and Garden Herbs

Recipe courtesy of Rebecca Stubbs

INGREDIENTS

300g snook, skin and pin bones removed
¼ cup soy sauce
½ tspn grated light palm sugar
Peanut oil or coconut oil
(only use coconut oil if you are serving immediately)

3 cups picked mixed garden herbs: coriander, mint etc – choose varieties you like
1 green mango
1-2 large capsicum
½ spanish onion
1 cup green beans
¼ cup crunchy shallots
fresh ginger
Tspn sesame seeds (toasted)

Fish sauce
Mirin
½ lemon
Sesame oil (optional)

METHOD

For the fish:
Cut snook into bite sized pieces and put in a bowl with palm sugar and soy, mix well and set aside for 20 minutes NOTE: If you would like a stronger saltier flavour, marinate for up to 24hrs – the longer you leave the snook in marinate the firmer and saltier the fish will become.

Heat a frying pan with a small amount of peanut oil on medium/high. Drain marinade and fry fish briefly until lightly charred - approx 15 seconds, turn fish over and turn off heat NOTE: Because of the sugar content it will char very quickly so it is better to let the fish complete any cooking with the residual heat left in the pan.

For the salad:
Slice green mango, capsicum, onion and green beans thinly. Place into a large mixing bowl with herbs, crunchy shallots, sesame seeds and grate over some fresh ginger. Mix gently and season using fish sauce, mirin and a little fresh lemon juice (and sesame oil– optional).

To Serve:
Layer salad with pieces of snook on individual plates or as a share style platter.