Pan-fried Snapper fillets with steamed rice and chilli jam

Name: Pan-fried Snapper fillets with steamed rice and chilli jam
Yield: Serves 4
Cuisine: Australia
Ingredients: 8 teaspoons Chilli Jam; 1 tablespoon Fried Garlic Slices; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; 100 ml/3 fl oz olive oil; ½ cup coriander/cilantro/Chinese parsley leaves; 2 tablespoons rice flour; 4 X 125 g/4 oz snapper fillets (see Note); 2 teaspoons sea salt, roasted and ground; 2 red birds-eye chillies, roasted and ground; 200 g/6½ oz jasmine rice, washed; cold water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

200 g/6½ oz jasmine rice, washed
cold water
2 teaspoons

Oceania
Australian
Australia
Fish course
Pescatarian

Method

Put rice in a saucepan and add enough cold water to measure 4 cm/1½ in over rice. Cover with a lid and cook on moderate heat for about 15 minutes, or until water has been absorbed a