Selwyn Times: December 02, 2020

Wednesday December 2 2020 Selwyn Times
Latest Canterbury news at starnews.co.nz
FOOD 31
Fancy fish with a hint of Asian flavours
Give your fried fish the
crispy crunch and an
Asian flavour, don’t go
overboard with the
chillies though or they
will overpower the other
flavours
Crispy snapper with soy
and ginger dressing
– Serves 4
Ingredients
Vegetable oil
4 snapper fillets, approx 150gm
each, skin on and pin-boned
½ cup rice flour
1 spring onion, trimmed and
sliced
¼ cup coriander
¼ cup Thai basil leaves
2 long red chillies, thinly sliced
Soy and ginger dressing
1 tsp fresh ginger
¼ cup soy sauce
Directions
To make the soy and ginger
dressing, place the soy sauce and
ginger in a bowl and stir to combine.
Set aside.
Heat 1cm of oil in a large frying
pan over high heat.
Dust the snapper in rice flour
and cook for 3-4min each side or
Dress-up your traditional fish choice, crispy snapper pan-fried makes a tasty change.
until golden and crisp.
Drain on absorbent paper.
Flake and place in a bowl with
the basil, coriander, spring onion,
chilli and snow peas and toss to
combine.
Spoon over the dressing to
serve.
Pan-fried snapper with
lemon butter
– Serves 4
Ingredients
80g butter
¼ cup pine nuts
4 snapper fillets, approx 150gm
each, pin-boned
2 lemons, or 2 tsp finely grated
rind and wedges to serve
80gm baby spinach
200gm green beans, blanched
Directions
Heat a large non-stick frying
pan over high heat. Add the pine
nuts and cook for 12min or until
golden. Remove from the pan
and set aside.
Reduce the heat to medium, add
1/4 of the butter and the snapper
to the pan and cook for 3-4min
each side or until golden and
cooked through.
Add the remaining butter and
lemon rind to the pan and cook
for a further 30sec or until the
butter has melted.
To blanch green beans, place
the beans in a heatproof bowl
and pour over boiling water. Allow
to stand for 12min or until
bright green and tender, then
drain.
Serve snapper with the baby
spinach, beans, lemon wedges
and pine nuts and spoon over
the butter sauce.
Parsley butter bean
topping
– Serves 4-6
Ingredients
2-3 cloves garlic
1/2 tsp salt
425gm can butter beans,
drained and rinsed
2 tbsp lemon juice
1/4 cup each: extra virgin olive
oil, flat-leaf parsley leaves
freshly ground black pepper to
taste
Directions
Mash the garlic and salt
together with the blade of a
heavy knife.
Place all ingredients in a food
processor.
Pulse until the mixture is
smooth. Great served as a topping
for pan-fried or steamed
fish.
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Hours: Mon-Fri 7am-6pm Sat 7am-12pm
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