Pan-cooked snapper fillet with tea-scented sour cherry and tomato salad

Method

1. Put the jasmine tea in a bowl, pour over the boiling water, cover and leave to stand for 5 minutes.

2. Strain, discarding the tea leaves and returning liquid to the bowl, along with 30g of the cherries.

3. Leave to stand for 20 minutes, then strain and reserve cherries, discarding liquid.

4. Place onion and garlic in another bowl, sprinkle with salt and sugar and mix well. Cover and leave to stand for 20 minutes.

5. Meanwhile, using a small knife, cut a shallow cross in the base of each tomato.

6. Bring a pan of water to the boil and plunge tomatoes in the water for 30 seconds. Using a slotted spoon, remove tomatoes quickly and refresh in a bowl of cold water.

7. Drain, then peel away skin and cut tomatoes into quarters, discarding seeds and juices.

8. Mix together the red wine vinegar and chardonnay vinegar. Add the combined vinegars, olive oil, white pepper, soaked cherries, remaining dried cherries and tomato quarters to the onion mixture.

9. Heat an oiled non-stick frying pan until hot. Fry the snapper fillets in the pan until lightly browned on both sides and just cooked through, about 3-4 minutes.

10. Remove the snapper fillets from the pan, cover with foil and leave to rest in a warm place for 3 minutes.

11. Arrange the snapper fillets on a platter, top with tomato mixture and drizzle with a little olive oil.

Cooks Notes:
Dried sour cherries can be found in supermarkets and health food shops.

"In Chinese cuisine, snapper is often steamed with ginger and spring onions to complement its refined, delicate flavour and texture," says Kylie. "Cooked Western-style, snapper benefits from minimal cooking and a fresh, light yet interesting accompaniment. The dried cherries are wonderfully chewy, with a slightly salty and sour flavour. Soaking half of them in jasmine tea not only creates a different texture, but also imparts a subtle jasmine scent, and the tomato salad gives the whole dish a refreshing edge."

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Ingredients

4 tsp jasmine tea leaves
60ml boiling water
55g dried sour cherries
1 small red onion, finely sliced
1 garlic clove, thinly diced
1 tsp sea salt
1 tsp Sugar
3 vine-ripened tomatoes
2 tsp red wine vinegar
1 tsp chardonnay vinegar
40ml extra virgin olive oil, plus a dash
pinch of cracked white pepper
4 snapper fillets, each 100g

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