Many people feel like eating fish as the weather warms up and I love to cook it, so I thought it was time to share one of my special recipes.
The quality of the snapper you can get in the Adelaide Central Market is world-class – it is meaty and so fresh with a clean taste.
Fish is also good cooked on the barbecue, and the season to sit outside is upon us. Enjoy!
Curry-Flavoured Snapper
Serves 2
Ingredients
2 snapper fillets
Pinch pepper
Pinch salt
20g plain flour
10g Korean curry powder
1 tbspn oil
Sauce ingredients
2 birds-eye chillis
½ red onion
1 teaspoon fresh ginger
2 cloves garlic
1 tbspn oil
2 tbspns Korean or Japanese soy sauce
2 tbspns oyster sauce
4 tbspn sweet white wine
4 tbspn white vinegar
Pinch pepper
Method
Place the fish in a bowl and sprinkle with salt and pepper; leave for 10 minutes in fridge.
Pre-heat the oven to 170 degrees.
Combine the plain flour and curry powder together and coat the fish. Heat the oil in a large frypan and add the fish on a low heat until light brown on each side. Now place in the oven on baking paper for 10 minutes uncovered.
Finely dice the chilli, onion, ginger and garlic.
To make the sauce, heat the oil in a frypan and fry the chilli, onion, ginger and garlic, then add the soy sauce, oyster sauce, wine, vinegar and pepper and, when boiling, reduce the heat and simmer until the sauce becomes thick.
By this time the fish should be ready to take out of the oven.
Place each fish fillet on a dinner plate and drizzle generously with the sauce. Best served with a bowl of steamed rice.
Chung Jae Lee is former head chef and owner of Adelaide’s Mapo Restaurant and is author of the recently released Korean Cookbook: A Twist on the Traditional. His last column for Indaily’s Food & Wine section was about cooking with Asian greens.
