Red snapper in chilli and lime marinade with lemon grass risotto

Method

1. Marinate the red snapper fillets in the lime juice, fish sauce and chopped chilli for 2 hours in a refrigerator.

2. Heat 1 tablespoon of vegetable oil in a heavy-based saucepan. Add the shallot and garlic and fry gently, stirring often, for 3-5 minutes. Bruise the lemon grass with the back of a knife and add to the pan.

3. Add the rice and stir gently for a couple of minutes until the edge of the rice becomes translucent. Then add the wine and cook for a minute or two.

4. Meanwhile, bring the stock to a simmer in a separate saucepan. Add a good ladleful of stock to the rice and cook, stirring, until it has been absorbed. Repeat with more stock until the rice is tender and all or most of the stock has been used up. Season well with salt and freshly ground pepper.

5. To make the tapenade, place the lime leaves, olives, capers, coriander stalks, garlic, lime juice and zest in a food processor, season with salt and freshly ground pepper and blend. Once the ingredients have been broken down, leave the motor running and slowly add the olive oil.

6. In the meantime, heat the remaining vegetable oil in a large frying pan. Fry the marinated red snapper fillets for approximately 2 minutes on each side.

7. Add a swirl of cream to the risotto and stir the tapenade through. Serve with the red snapper fillets, garnished with lime segments and coriander sprigs.