Recipes Crispy skinned snapper with cucumber & tamarind pickle

Recipes Crispy skinned snapper with cucumber & tamarind pickle

Recipes Crispy skinned snapper with cucumber & tamarind pickle

Recipes Crispy skinned snapper with cucumber & tamarind pickle Crispy skinned snapper is made extra specific when served with gourmet pickle. Crispy skinned snapper with cucumber & tamarind pickle

Ingredients

  • 1 red onion, halved, thinly sliced
  • 1 teaspoon caster sugar
  • 1 teaspoon white wine vinegar
  • 2 teaspoons red wine vinegar
  • 1/3 cup (80ml) grapeseed oil (see Note), plus extra to drizzle
  • 2 Lebanese cucumbers, halved, thinly sliced
  • 1/4 cup tamarind puree (see Note)
  • 1/4 teaspoon freshly ground white pepper
  • 4 x 150g snapper fillets with skin (or use other fi rm white fi sh)
  • Sliced long red chilli (optional), to serve

Method

  • Step 1

    Place onion in a bowl and season with sugar and 1 teaspoon salt. Stir to separate onion slices. Leave regarding 15 minutes or until the onion has softened slightly.

  • Step 2

    Whisk the vinegars and 2 tablespoons grapeseed oil in a bowl until combined. Stir in the cucumbers, tamarind, white pepper and onion mixture. Set aside.

  • Step 3

    Heat the staying oil in a large frypan over high heat. Season the snapper pores and skin with salt and score lightly. Cook skin-side down, pressing down softly with a fish slice, and cook regarding 3-4 minutes until crispy, then change and cook for 2-3 moments until cooked through. Serve with the pickle, and sprinkle with chilli in case desired.