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Tamarind-basted snapper with pineapple salsa

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 small ripe pineapple, peeled, cored and cut into 5-6mm dice

  2. 1 medium red onion, finely diced

  3. 1 long green chilli, seeded and chopped finely

  4. 1 teaspoon paprika

  5. 1/2 teaspoon chilli powder

  6. 2-3 teaspoons sesame oil, adjust to taste

  7. 3-4 teaspoons fish sauce, adjust to taste

  8. 1 cup picked coriander leaves, roughly chopped

  9. 4 x 180g fresh snapper fillets

  10. 1 tablespoon tamarind puree

  11. 1 tablespoon olive oil

  12. sea salt and cracked pepper

  13. steamed Asian greens and steamed jasmine rice, to serve

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 240C/220C fan-forced.

  2. Combine pineapple, onion, chilli, paprika, chilli powder, sesame oil, fish sauce and coriander in a medium mixing bowl; toss to combine.

  3. Brush or rub snapper fillets with tamarind puree, coating thinly and evenly.

  4. Place fillets on baking paper-lined oven tray, drizzle with a little olive oil and season lightly. Bake 10-12 minutes until golden and just cooked through. (Set a timer as the fish will overcook if not watched due to exceedingly high temperature of the oven).

  5. Serve baked snapper fillets with pineapple salsa and steamed Asian greens and rice.

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