Snapper with spicy tomato sauce
The Australian Women’s Weekly
Photographer: Brett Stevens. Stylist: Michaela le Compte
Snapper with spicy tomato sauce
INGREDIENTS
2 tablespoons olive oil
3 cloves garlic, crushed
3 shallots (75g), chopped finely
425g can diced tomatoes
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sambal oelek
2 teaspoons white sugar
4 snapper fillets (1kg)
75g baby spinach leaves
2 teaspoons red wine vinegar
METHOD
Heat half the oil in small frying pan; cook garlic and shallot, stirring, about 1 minute or until shallot softens. Stir in undrained tomatoes, sherry, sauce, sambal and sugar; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until liquid has reduced by half.
Meanwhile, cook fish, uncovered, in heated oiled large frying pan about 10 minutes or until cooked as desired.
Place spinach in medium bowl with combined vinegar and remaining oil; toss gently. Serve fish with spicy sauce and spinach salad.
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