Red Snapper Fillets with Spicy Coriander Topping

Ingredients

• 2 cloves garlic
• 1 Shallot
• 1 bunch Coriander
• 1 bunch flat-leaf parsley
• 1 red chili pepper
• 2 tbsp honey
• 2 tbsp white rum
• 1 tsp ground clove
• Pepper (freshly ground)
• Salt
• 2 tbsp lemon juice
• 400 g frozen sugar snap peas
• 3 tbsp soy oil
• 100 ml Vegetable broth
• 150 ml coconut milk
• 4 Red Snapper fillets (prepped, skin on, 180 g each)

Instructions

1. 1.

   Peel and finely chop the garlic cloves and shallot. Rinse the coriander and parsley, dry them, pull the leaves from the stems, and finely chop them as well. Wash the chili pepper, pat it dry, halve it, remove seeds and membranes, and finely chop the flesh.

2. 2.

   In a mortar, mash the garlic with the herbs, honey, chopped chili pieces, rum, clove, pepper, salt, and half of the lemon juice into a paste. Clean the sugar snap peas and cut them into bite-sized pieces. Sauté the shallot pieces in 1 tbsp oil, add the sugar snap peas, sauté briefly, season with salt and pepper, pour in broth and coconut milk, and simmer gently for 5 minutes.

3. 3.

   Season with remaining lemon juice. Preheat the oven grill. Wash and pat dry the fish fillets, lightly salt them, and sear both sides in the hot oil. Place on a preheated plate, brush with the coriander paste, and bake in the preheated oven until golden brown. Arrange the fillets on a bed of sugar snap peas, drizzle with coconut sauce, and serve.