Grilled Snapper

Name: Grilled Snapper
Yield: Serves 2
Cuisine: Australia
Ingredients: 50 g (2 oz) fresh root ginger cut into julienne strips; 1 bunch of spring onions, trimmed cut into julienne strips; 2 small green chilli peppers, seeded (optional) cut into julienne strips; light soy sauce; sesame seeds, toasted; 2 leeks cut into julienne strips; 6 tablespoons peanut oil; 3 tablespoons sesame oil; ½ lemon; 25 g (1 oz) ghee; seasoned flour; 1 red snapper, weighing 350–400 g (12–14 oz); 1 red pepper, seeded cut into julienne strips

Preparation info

Serves
2

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

This is a good, spicy dish, ideal for summer lunches or even dinner parties. It is inspired by a dish I had at the brilliant Last Aussie Fish Caf in Sydney.

If you can’t find or don’t like snapper, you could use whole little bream or red mullet or, in fact, virtually any fish that you liked.

Ingredients

1 red snapper, weighing 350–400 g (12–14 oz)
seasoned flour

Oceania
Australia
Sydney
Fish course
Lunch
Dinner
Pescatarian
Summer
Spicy

Method

Scale, clean and gut the fish thoroughly. Remove the fins, but keep on the head and tail. With a sharp knife slash the fish diagonally about three times on each side, then roll in the seasoned flour. Heat the ghee in a large frying pan and cook the fish for 2–3 minutes on each side, depending on its size, or until brown. Now squeeze the lemon over the top of the fish and pop under a preheated h