Snapper Chinoise Recipe
Ingredients
| Cabbage | 8 Ounce, blanched | |
| Raisins | 1 Cup (16 tbs), blanched | |
| 1 cup blanched whole almonds, skin removed | ||
| 6 (6 — 8-ounce) red snapper fillets, skin on | ||
| Sesame oil | 6 Tablespoon | |
| Tomato | 1/4 Cup (16 tbs), diced | |
| Green onion | 1/2 Cup (16 tbs), julienned | |
| Leeks | 1/2 Cup (16 tbs), julienned | |
| Carrots | 1/2 Cup (16 tbs), julienned | |
| Julienned ginger | 1/2 Cup (16 tbs) | |
| Soy sauce | 6 Tablespoon | |
| Chervil sprig | 6 | |
Directions
MAKING
1)Mix together blanched cabbage, almonds and raisins.take care to keep it warm.
2)Using a steamer, steam the snapper fillets for 8 to 10 minutes until cooked.
3)In a saucepan, pour oil and heat until smoke begins to appear.
FINALIZING
4)On serving plates, arrange the cabbage mixture and top with snapper fillet.
5)Scatter tomato around the fish. Place the leek, carrot, ginger and onion on the fish.
6)Drizzle the soya sauce and pour smoking hot sesame oil over the vegetables.
7)Serve hot garnished with chervil.
1)Mix together blanched cabbage, almonds and raisins.take care to keep it warm.
2)Using a steamer, steam the snapper fillets for 8 to 10 minutes until cooked.
3)In a saucepan, pour oil and heat until smoke begins to appear.
FINALIZING
4)On serving plates, arrange the cabbage mixture and top with snapper fillet.
5)Scatter tomato around the fish. Place the leek, carrot, ginger and onion on the fish.
6)Drizzle the soya sauce and pour smoking hot sesame oil over the vegetables.
7)Serve hot garnished with chervil.
Chef
