Hunter Food

Big Fish Restaurant AT
Shoal Bay Resort & Spa is located on the shores of Shoal Bay. Big Fish Restaurant
boasts three bars and a variety of dining options for resort guests and visitors.
The Big Fish is an a la Carte restaurant, which seats up to 132 guests.
Chef Warren Thompson has designed a lively style of cuisine that brings together the
exotic flavours of Asia to enhance the taste of the freshest seafood.
WHOLE FRIED BABY SNAPPER WITH COCONUT RICE AND
CAPSICUM CARAMEL
Coconut Rice
250g Jasmine rice
250ml coconut milk
1 kaffir lime leaf
10ml oil
400ml water
2 coriander roots
10g sea salt
4 lemon grass shoots
Capsicum Caramel
50g finely sliced eschalot
10g finely chopped ginger
10g finely chopped garlic
25g sliced green banana chillies
25g sliced red banana chillies
10ml peanut butter
10ml vegetable oil
5g turmeric
25g palm or brown sugar
25ml fish sauce
10g tamarind
175g diced red capsicum
175g diced green capsicum
4 baby snapper
1/2 cup mint
1/2 cup coriander
1/2 cup bean sprouts
4 banana leaves
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SHOAL BAY RESORT & SPA
Rinse rice three times under cold water to remove excess starch.
Add remaining ingredients and cover.
Cook rice for about 25 minutes in the conventional manner or in a rice
cooker. Starting with cold oil, saute onion, ginger, garlic and chillies. Add
turmeric and sugar and cook until caramelised. Stop caramelising by
adding fish sauce. Add tamarind, bring to boil, take off stove. Stir in deep
fried diced capsicum.
Score four plate sized baby snapper and deep fry until cooked.
Barbecue in foil or grill if preferred.
Heat capsicum caramel in frypan, toss in a handful of mint, coriander
and fresh bean sprouts if desired.
Plate fish on banana leaf and cover with sauce. Serve with coconut rice
shaped in a mold and turned out. Garnish with coriander.
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