Halve, destone and scoop over the avocado, and finish with a scattering of coriander leaves. Serve the fish with the salsa, beignets and plantain.Scoop out and drain on kitchen paper (freeze the rest before frying, to defrost and cook fresh another day). Carefully drop 6 beignets into the hot vegetable oil and cook for 2 to 3 minutes, or until golden, crisp and they rise to the surface.Drizzle 1 tablespoon of olive oil into a frying pan on a medium-high heat, and cook the plantain for 2 minutes on each side, or until golden. While it cooks, peel the plantain and halve lengthways.To test if it’s done, insert a small, sharp knife into the thickest part just behind the head – the fish should flake away. Put in the snapper to char and colour for 2 minutes on each side, then transfer to the oven for 10 to 12 minutes, or until cooked through.Meanwhile, preheat the oven to 220✬/425✯/gas 7, and preheat a large ovenproof frying pan or non-stick roasting tray on a high heat on the hob.Use a thermometer to tell when it’s ready (170☌), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go. Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat.Divide the mixture into 20 balls, then roll them in the breadcrumbs and place on a tray.Stir in 2 tablespoons of the salsa, then season to perfection. Remove the skin and core, then mash while hot with the butter.To make the beignets, chop the breadfruit into large wedges and cook in boiling salted water with the lid ajar for 15 to 20 minutes, or until tender, then drain.Scrape into a bowl, stir in the vinegar and hot pepper sauce, then season to perfection with sea salt and black pepper.Peel the red onion and garlic, trim the cucumber, then finely chop it all with most of the remaining coriander, mixing as you go.Cut a cross into the bottom of each tomato, plunge them into boiling water for 40 seconds, then peel away the skin. For the salsa, deseed and finely chop the peppers.Rub over the marinade, getting it into all the slashes, then cover and marinate in the fridge for at least 4 hours. Use a sharp knife to score the fish all over on both sides, about 1cm deep. Melt and add the coconut oil and whiz to a paste, loosening with a good splash of water, if needed.
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