Quick & Easy

Snapper and chilli-salted potato slices with capsicum remoulade

snapper and chilli-salted potato slices with capsicum remoulade
4
15M
45M
1H

Ingredients

Snapper and chilli-salted potato slices
Capsicum remoulade

Method

1.Boil, steam or microwave potato until tender; drain. Combine in medium bowl with oil.
2.Meanwhile, crush shallots, chilli and salt finely using mortar and pestle.
3.Combine ingredients for capsicum remoulade in small bowl.
4.Coat fish in flour; shake off excess.
5.Cook potato slices, in batches, on heated oiled flat plate until browned both sides. Sprinkle with chilli salt; cover to keep warm.
6.Cook fish on flat plate until browned both sides and cooked through.
7.Serve fish with remoulade and potato.

Fried shallots, often sold by their Thai name of homm jiew, are available from Asian grocery stores in jars or cellophane bags, and will keep for months if stored tightly sealed. They can be added to any number of Western dishes for a tasty bit of surprise crunch.

Note

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