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How to make Spicy grilled snapper with snow pea salad (low fat)

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 4 x 200g snapper fillets
  • 1 tablespoon olive oil
  • 50g watercress, ends trimmed
  • 150g snow peas, thinly sliced
  • 1 carrot, sliced into thin matchsticks
  • 1/2 cup Vietnamese mint leaves (see Notes)
  • 1 garlic clove, halved
  • 1 small red chilli, seeds removed, roughly chopped
  • 2 coriander roots
  • 1/4 cup (50g) firmly packed brown sugar
  • 1/5 cup (125ml) lime juice
  • 1/4 cup (60ml) fish sauce
  • 2 eschalots, thinly sliced

Method

  • Step 1 To make the spicy sauce, use a mortar and pestle to pound the garlic, chopped chilli, coriander roots, brown sugar and 1 teaspoon of sea salt to a paste.
  • Step 2 Add the lime juice and fish sauce, then stir until the sugar is dissolved. Stir through the eschalot.
  • Step 3 Heat a lightly oiled chargrill or barbecue to high. Brush the snapper fillets with olive oil, sprinkle with 2 teaspoons of sea salt and, when the grill is hot, sear for 2-3 minutes on each side or until cooked through.
  • Step 4 Meanwhile, place the watercress, snow peas, carrot and mint leaves in a bowl. Add 1/3 cup (80ml) of the spicy sauce and toss to combine.
  • Step 5 To serve, divide the salad among 4 plates, top with the snapper fillets and drizzle the remaining spicy sauce over the top.