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Steamed snapper with coconut & basil sauce

Steamed snapper with coconut & basil sauce

Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly
Course: Main
Favourite flavours: Seafood

Steamed snapper with coconut & basil sauce
INGREDIENTS

coconut and basil sauce
2 green chillies, deseeded and chopped
1 stalk lemongrass, outer leaves trimmed and finely chopped
3cm piece ginger, peeled and chopped
2 cloves garlic
¼ cup coriander leaves
¼ cup Thai basil leaves
3 kaffir lime leaves, chopped
100ml coconut cream
juice of 1 lime

4 x 200g snapper fillets, skin on

cucumber relish
125ml rice wine vinegar
2 tablespoons sugar
1 lebanese cucumber, deseeded and julienned
1 carrot, peeled and julienned
3 green onions, trimmed and julienned
1 long red chilli, deseeded and julienned
1 tablespoon roasted peanuts, coarsely ground

steamed rice to serve
METHOD

Place all sauce ingredients into the bowl of a food processor except the coconut milk and lime juice, process until smooth. Add remaining ingredients and season with salt and pepper.

Tear 4 square pieces of foil large enough to encase fish. Place a fish fillet into the centre of each and spread with ¼ of the paste; wrap to enclose.

Place fish parcels into a large steamer and cook for 10 minutes. Remove from the heat.

Meanwhile, place vinegar and sugar into a small pan and simmer for 5 minutes until the sugar has completely dissolved.

Place remaining relish ingredients into a medium bowl, pour over vinegar and stir to combine.

Remove fish from parcel and serve with cucumber relish.

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