One of the excellent ways to consume lean protein and essential fatty acids is serving red snapper. Make this mouth-watering thick red snapper fillet, seared, on top of a bright orange sweet potato-puree with ginger, garlic and olive oil (like French “Aïoli” – a mayonnaise based on garlic and olive-oil). The bell peppers are slowly roasted in the oven for an hour, with Kaffir-lime leaves and olive oil to ensure flavoured goodness.
Cuisine : Fusion Course : Main Skill Level : Novice
Prep : 15 mins Cook : 90 mins Ready in : 105 mins Serves : 4
INGREDIENTS:
Slow Roasted Tomatoes and Bell Pepper
- 8 Cocktail Tomatoes on Vine
- 4 Red Mini-Bell Pepper
- 4 Yellow Mini-Bell Pepper
- Salt and Pepper
- Icing Sugar
- Olive Oil
Sweet Potato Aïoli
- 200g Sweet Potato (Orange)
- 1 tbsp Olive Oil
- 6 cloves of Garlic (finely chopped)
- 1 stalk of Lemongrass (cut in two, lengthwise)
- 40g Fresh Ginger (peeled, finely chopped)
- 20g Fresh Turmeric (peeled, finely chopped)
- 2 sprigs of Chinese Chives
- 1 Lime Juice
- 20ml Olive Oil
- Salt and Pepper
Red Snapper Fillet
- 4 Fillets of Red Snapper (125g per portion)
- 1 tbsp Olive Oil
- 1 tbsp Lemongrass & Citrus Fruit Oil
- Salt and Pepper
DIRECTIONS:
For Slow Roasted Oven Tomatoes and Mini-Bell Pepper
-
Wash and dry cocktail tomatoes and mini-bell pepper. Don’t remove tomatoes from vine, but leave always 2-3 tomatoes on a sprig.
-
Arrange them in an ovenproof dish, sprinkle with olive oil, salt, pepper and dust with some icing sugar.
-
Slowly roast them in the oven at 120° C for 1-2 hours, until they are tender and slightly reduced in size and shrivelled.
For Sweet Potato Aïoli
-
Peel the sweet potatoes, slice them finely – work fast, they will oxydate very quickly and the nice orange colour will turn into brown.
-
Heat olive oil in a heavy bottomed pan, add chopped garlic, lemon grass, ginger, turmeric and sweet potatoes and sweat for about 20 minutes – add about 20 ml water during cooking time, to prevent from burning.
-
When soft (check with a fork), take out the lemon grass stalk and mix sweet potatoes in a blender, adding lime juice, then olive oil little by little until consistency is very smooth and not too thick.
For Red Mullet Fillet
-
Heat olive oil in a non-sticking pan. Season red mullet filets with salt, then pan fry fillet, skin side down first until skin is crisp on medium to high heat for about 1 minute.
-
Reduce heat, then turn fillet over and pan-fry other side until just cooked – depending on how thick the fillet is, this takes 2-3 minutes.
-
Turn off heat; leave the fish in the hot pan for another minute or two.
To Serve
-
Spoon some sweet potato aïoli onto serving plates, then top with red snapper fillet and garnish with lime basil and some finely chopp ed spring onion.
-
Add the oven roasted vine tomatoes and mini-bell pepper on the side. Drizzle some lemon grass and citrus fruit oil over the dish and serve.
