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Snapper and Euro-Asian Salad


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Snapper and Euro-Asian Salad with Red Quinoa
Recipe by Ana Schwarz

Preparation Time: 35 Minutes
Cooking Time: 25 Minutes
Serves 2

Wine Match:  Huntaway Gewurztraminer

Quinoa
1/2 cup red quinoa, soaked in water for 1 hour
Salt
1 tbsp Mainland butter

Salad Dressing
Juice of 2-3 limes
2 tbsp palm sugar
1-2 tbsp fish sauce
1 small garlic clove, minced
1 red chilli, deseeded, finlely chopped
1/2 tsp soy sauce

Salad
1/2 cup sweet minted peas
1/4 cup green beans, top and tailed, cut in half
1/4 cup watercress, leaves picked
1/4 cup coriander, leaves picked
2-3 kaffir lime leaves, finely sliced
1 small beetroot, peeled, julienned

Snapper
2 snapper fillets, skin on
1-2 tbsp Lupi Olive oil

Lemon wedges, to serve

1. Place the quinoa in a small saucepan with 1 cup of water and a pinch of salt and place over medium heat. Bring to the boil and then turn down to a slow simmer. Keep a watch over the quinoa. When all of the water has been absorbed remove from the heat, place the Mainland butter into the quinoa, stir, then place a tea towel over the saucepan.

2. To make the dressing, place the lime juice, palm sugar and fish sauce into a mixing bowl. Taste and make sure the flavours are balanced to your liking. Add the garlic, chilli and soy to taste. Set aside.

3. Bring a small saucepan of salted water to the boil. Blanch the peas until al dente, then plunge into iced water to refresh. Use the same saucepan of water to blanch the beans. Refresh in iced water again. Pat the peas and beans dry.

4. To make the salad, combine the peas, beans, watercress, coriander, kaffir lime and beetroot. Set aside.

5. Season the snapper fillet with salt and place skin side down in a cold, non-stick frying pan with a little Lupi Olive oil. Place the pan over high heat and allow to stay on heat for 3-4 minutes. Flip the fish, turn off the heat and leave the fish in the hot frying pan for a further 2 minutes. Remove from the pan.

6. To serve, place a spoon of quinoa on a serving dish and place the snapper fillet on top. Dress the salad with the salad dressing and place on top of the snapper. Make sure that some of the watercress, beetroot and chilli from the dressing is visible on top. Drizzle a little of the dressing around the plate. Serve with a wedge of lemon. 


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