Ingredients

• 200g portion of pink snapper
• picked mudcrab meat
• sliced sauteéd shiitake mushrooms
• chopped coriander
• chopped chilli
• chopped ginger
• blanched potato slices
• tumeric,lime and coconut broth
• chilli jam
• chilli oil
• picked baby spinach
• picked snowpea leaf
• picked wild rocket
• snipped baby mizuna
• snipped baby coriander
• crispfried leek julienne
• verjuice dressing

Method Mix the crab meat with the shiitake mushrooms, coriander, chilli and ginger, check the seasoning and taste and then roll in a potato slice. You need three per portion.

Season the snapper and sear skin side down, place on a tray and roast in the oven. While this is happening you need to sauté the potato cannellonis until golden and then arrange on a plate, then wilt the spinach, wild rocket and snowpea leaf with a little olive oil and place this in the middle of the rolls. Place the snapper on top, spoon a little chilli jam in the middle then dress the salad verjuice dressing and put on top of the chilli jam.

Spoon some sauce around the outside of the fish then drizzle a little of the chilli oil on the sauce for contrast.

Recipe:
Aqua Dining, Nth Sydney
Image:
John Fotiadis Photography

These recipes come with the compliments of
Gourmet Herbs - phone 0416 000 614 - www.gourmetherbs.com.au
Previously featured recipes can be found here