Serves: 4 Time to make: 20 minutes (Preparation) + 10 minutes (Cooking)
4 x 200g snapper fillets
1tbs olive oil
150g snow peas, thinly sliced
1 carrot, thinly sliced
½ cup mint leaves
1 garlic clove, halved
1 small red chilli, deseeded, roughly chopped
2 coriander roots
¼ cup (50g) brown sugar
125ml lime juice (freshly squeezed)
¼ cup fish sauce
2 spring onions, thinly sliced
Nutrition (per serve)
To make the spicy dressing, use a mortar and pestle to ground the garlic, chilli, coriander, sugar and 1tsp of salt together. Add the lime juice and fish sauce, then stir till the sugar dissolves. Throw in the spring onions.
Place the snow peas, watercress, carrot and mint together in a bowl. Add 1/3 cup of spicy sauce then toss until well coated.
Heat a lightly oiled char grill or barbeque to high. Brush the snapper fillets with olive oil, sprinkle with salt, then sear for 2-3 minutes until cooked through.