Crayfish Salad with Radishes, Apple, Poppy Seeds and Soured Cream - Chef Recipe by Gill Meller
"Crayfish meat is sweet and juicy and absolutely delicious served simply with brown bread, butter, d...
800g whole, cleaned baby snapper
100mL fish sauce
200g tapioca flour
Vegetable oil for deep frying
50mL sweet chilli
100g palm sugar
50mL fish sauce
2 green Thai scud chillies
1 tsp ground roasted rice
1 tsp diced lime
1 tsp round chopped bird's eye chilli
1 Tbs fried shallot
1 Tbs fried garlic
1/4 cup fresh coriander
1 red banana chilli, julienned
Pound Thai green scud chilli with a mortar and pestle.
Caramelise palm sugar with 2 tablespoons of water in a saucepan. Add pounded Thai green scud chilli to it. Add tamarind when palm sugar dissolves and is bubbling.
Season with fish sauce and add sweet chilli. Check consistency and flavour – adjust seasoning if necessary.
Cool dressing and place in a ramekin, garnish with diced lime, round chopped bird’s eye chilli and ground roasted rice.
Heat vegetable oil to fry fish in a deep fry pan. Dip snapper in fish sauce and then coat in tapioca flour.
Fry fish on a medium heat until cooked and crispy.
Put cooked snapper on a serving plate, sprinkle with fresh coriander, crispy shallots and garlic and top with julienned red chilli.
Serve with dressing and lime wedges.
Recipe provided by Longrain