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Crimson snapper Asian salad

Silvena Rowe from Great Food Live
Silvena Rowe serves this delicately flavoured fish with an exotic salad for a tasty light meal

Crimson snapper Asian salad

Method

1. Put a steamer over a deep pan filled with 5cm water. Bring the water to the boil. Place the snapper fillets on a heatproof plate and put into the steamer. Cover tightly and cook for about 5 minutes until the fish is cooked. Cool and cut the fish into long strips.

2. Combine the lime juice, palm sugar, fish sauce, chilli and soy sauce and pour over the fish.

3. Place the coriander and beet leaves in a large bowl and add the spring onions. Season with a little salt and pepper and drizzle with vinaigrette.

4. To serve: place a handful of salad leaves on a plate with some of the steamed snapper.

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Serves: 4

Prep: 15 min
Cook: 5 min

Ingredients
8x100g crimson snapper fillets
1 lime, juice only
1/2 tsp Palm sugar
3 tbsp nam pla (Thai fish sauce)
1 red chilli, seeds removed, finely chopped
3 tbsp Soy sauce
1 large bunch Coriander, leaves only
handful beetroot leaves
6 Spring onions, finely chopped
drizzle vinaigrette