Grilled Snapper with Spicy Tomato Sauce

Snapper topped with a spicy tomato-based sauce on a bed of spinach.

Serves 4

Ingredients

• 4 snapper fillets (about 200g each)
• 2 tablespoons cornflour
• 2 teaspoons peanut oil
• Spicy Tomato Sauce
  • 2 teaspoons peanut oil
  • 3 cloves garlic, crushed
  • 3 shallots, finely chopped
  • 425 g can chopped tomatoes
  • 1 tablespoon Shao Hsing (Chinese rice wine) or dry sherry
  • 1 tablespoon soy sauce
  • 1 teaspoon sambal oelek
  • 2 teaspoons grated palm sugar

Directions

1. For the sauce: Heat 2 teaspoons of peanut oil in a small frying pan; cook garlic and shallots, stirring, about 1 minute or until shallots are soft. Stir in undrained tomatoes, Chinese cooking wine, sauce, sambal and sugar; bring to a boil. Reduce heat, simmer, uncovered, about 10 minutes or until liquid has reduced by half.
2. Meanwhile, spread the cornflour on a plate and lightly coat the fish with it. Heat a large frying pan, add 2 teaspoons peanut oil then cook, uncovered, about 10 minutes or until cooked as desired. When it's cooked the fish will have lost any transparency and be opaque and flakey. Careful not to overcook!
3. Place the spinach in a medium bowl with combined vinegar and remaining oil; toss gently to combine.
4. Serve fish with spinach salad and spicy sauce.

Posted by Vicki on Friday, February 12, 2010 at 03:31 PM in Recipes and Fish and Low-fat.

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