Crispy and Rolled Red Snapper

Ingredients

• 600 g Red Snapper fillet (skinless)
• 4 large black tiger prawns
• 4 thin slices Chorizo
• 4 cm ginger
• 2 Spring Onions
• 1 egg
• flour
• panko breadcrumbs
• 1 tbsp shredded coconut
• salt (and pepper)
• 2 banana leaves
• 1 Tbsp coriander leaves
• 2 tbsp parsley
• thyme leaves
• 1 tsp Worcestershire sauce
• 1 habanero chili
• 6 Garlic cloves
• olive oil
• peanut oil (for frying)
• 1 ripe papaya
• 2 passion fruits
• 1 tbsp Raw Sugar
• fish sauce
• 80 g Puy lentils
• 1-2 tbsp powdered sugar
• 3 coriander stems (finely chopped)
• 3 slices ripe mango (small cubes)
• piment d’Espelette
• 1 cauliflower head
• 600 ml Coconut Milk
• 1 small Sweet potato
• 1 l oil (for deep frying)
• fine sea salt
• 1 bunch Coriander
• 2 tbsp sunflower oil

Instructions

1. 1.

   Mix 1 tbsp coriander leaves, 1 tbsp parsley, ½ tbsp thyme, 1 tsp Worcestershire sauce, 1 habanero chili, 2 garlic cloves, juice of 2 limes, 2 tbsp olive oil and peanut oil in a blender. Cut the Red Snapper fillet lengthwise. Quarter the thicker part crosswise, place pieces in a shallow bowl and brush with half the marinade. Refrigerate. Cut the second fish piece crosswise, gently flatten. Remove prawns from shells and cut into small pieces. Peel ginger and finely chop, slice spring onions into thin rings. Heat 1 tbsp oil in a pan and quickly fry prawns. Add ginger and spring onions, stir briefly, add 2 tbsp marinade and stir again. Remove pan from heat and let filling cool slightly. Season flattened fillets with salt and pepper, lay Chorizo slices on one side. Top each with half the fried prawns and roll into a roulade. Wrap each roulade in banana leaves. Preheat oven to 80°C fan. Place roulades on a tray and bake for 20 minutes.

2. 2.

   For the papaya sauce, pit the ripe papaya and put flesh in a blender. Pass passion fruit flesh through a sieve into the papaya. Add lime juice, 2 cm ginger, 1 tbsp fish sauce and salt, blend. Transfer to a small pot, add 1 tbsp brown sugar and simmer on low for about 20 minutes, keep warm.

3. 3.

   For coriander pesto, combine 1 bunch coriander, 1 tbsp parsley, 2 tbsp sunflower oil, 1 tsp lime juice, 1 garlic clove, piment d’Espelette, pepper and salt in a blender.

4. 4.

   Cook 80 g lentils with a peeled garlic clove in a pot just covered with water, bring to boil and simmer on low for about 23 minutes. For the marinade mix lime juice, 1–2 tbsp powdered sugar, 1 tbsp fish sauce, 1 tbsp olive oil, 3 coriander stems (finely chopped), 3 mango slices (small cubes), piment d’Espelette, salt and pepper; marinate warm lentils.

5. 5.

   Break cauliflower into florets. Combine with 600 ml coconut milk, 1 tsp salt and 2 peeled garlic cloves in a pot, bring to boil. Simmer on low for about 18 minutes. Blend with little coconut milk until smooth. Season with pepper and lime juice, keep warm.

6. 6.

   For chips, peel the sweet potato and slice lengthwise into thin rounds. Heat 1 l oil in a wide pot and deep fry sweet potato slices until light brown. Drain on kitchen paper and season immediately with sea salt.

7. 7.

   Coat marinated fillets: first flour, then beaten egg, finally a mix of breadcrumbs and shredded coconut. Heat oil and fry fish until golden brown. Drain on kitchen paper. Keep warm at 60°C in oven if serving later. Plate: place 2 tbsp cauliflower cream in the center of each of 4 preheated plates, add a strip of papaya sauce beside it. Slice roulades and crispy fillets diagonally. Arrange on cauliflower cream with roulade pieces and garnish with sweet potato chip. Decoratively arrange lentils and coriander pesto.

8. 8.