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ESCALOPE OF SNAPPER WITHLEEK AND TOMATOBy IGNATIUS CHAN & CHEF AKMAL ANUARThis recipe is adapted with kind permission from Parkway Cancer Centre’s Awakening the Appetite.Leeks and tomatoes provide a good hit ofantioxidants whilst the snapper brings greatlean protein to the mix. In this recipe, fish isscalded with hot oil, so that it is barely cooked.SERVES 2250g snapper filet (sashimi-grade)2 tablespoons butter2 leeks, well washed, and thinly sliced1 tablespoon olive oil10 cherry tomatoes, washed, and quarteredA sprig of thyme, choppedSalt and pepper to tasteFor the flavoured oil:100ml olive oil1 small fennel bulb, finely chopped3 tablespoons fennel seeds10 basil leaves, chopped1 teaspoon black peppercorns2 shallots, finely chopped2 sprigs of thyme, choppedFor the garnish:Tarragon leavesPea shoots (optional)DIRECTIONSCut the snapper into very thin slices and place in one layer on a largeplate. Season lightly with salt and set aside.Melt the butter in a frying pan over low heat and cook the leeks, with apinch of salt, gently till soft but not coloured — about 15 to 20 minutes.In another small pan, heat the olive oil and cook the tomatoes slowlywith the thyme. Season with salt and pepper to taste.To make the flavoured oil, combine all of the ingredients for theflavoured oil in a saucepan and bring to a boil. Strain into a clean panand reheat.Scald the fish by carefully pouring hot oil all over the snapper.Alternatively, brush the snapper with oil and season with salt andpepper. Then, either bake in an oven at 220 degrees Celsius for 10 to 15minutes or pan-fry until cooked through.Spoon a portion of leeks onto a plate and top with the tomatoes.Transferthe fish slices onto the top of the vegetables. Garnish with tarragonleaves and pea shoots (optional).44Recipe