Red Snapper En Papillote With Lemongrass, Coriander And A Mitzuna Salad
This recipe combines the fresh flavors of lemongrass, lime, and coriander to create a vibrant and aromatic dish. The red snapper fillets are steamed to perfection in a flavorful parcel, while the refreshing mitzuna salad with coconut adds a delightful crunch. A truly satisfying and healthy meal that will impress your taste buds with every bite!
— Constant Cookbook
Ingredients
- 2 sticks lemongrass
- 4 spring onions
- 1 red chilli
- 4 lime leaves
- 2 tbsp chopped fresh coriander
- 4 150g/5½oz fillets red snapper
- 1 lime
- 1 tbsp fish sauce
- and freshly ground saltblack pepper
- 2 tbsp olive oil
- 50g/1¾oz mitzuna leaves
- 50g/1¾oz rocket
- ½ fresh coconut
- 4 tbsp palm sugar
- 4 garlic
- 2 tbsp grated fresh root ginger
- 3 red chillies
- 1 bunch fresh coriander
- 3 limes
- 2 tbsp fish sauce
- 2 tbsp chopped fresh coriander
Instructions
- Preheat the oven to 220C/425F/Gas 7.
- For the red snapper, place four large pieces of aluminium foil on the work surface. Place an equal amount of lemongrass, spring onions, chilli, lime leaves and coriander on each piece of foil, then place the snapper fillets on top. Pour over the lime juice and fish sauce.
- Season with salt and pepper and drizzle with olive oil. Fold the aluminium foil over to encase the ingredients and seal (like a Cornish pasty). Make sure that the foil is sealed well and that there is room for steam to circulate in the package.
- Heat a large ovenproof frying pan (alternatively, preheat a roasting tray in the oven) and put the parcels in the pan. Place the pan in the oven for 6 minutes.
- For the mitzuna salad, place the mitzuna and rocket leaves in a bowl and add the strips of coconut.
- Place the remaining salad ingredients into a pestle and mortar and pound to a paste. Add the paste to the bowl of leaves and toss to coat.
- To serve, place the salad on serving plates with the snapper fillets. Garnish with chopped coriander.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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