Miss Polly's Kitchen: Crumbed Snapper & Caramelised Onion
Ingredients
4 pieces of Snapper
1 large eggplant
2 large zucchini
1 bag of green beans
1 cup panko crumbs
2 eggs – whisked
1/3 cup corn flour
Chilli Glaze
½ a large red onion – thinly sliced
3 lime leaves – very finely diced
1 tablespoon sesame oil
1 tablespoon vegetable oil
3 large garlic cloves – diced1/3 cup soy sauce
½ cup sweet chilli sauce
juice of 1 lemon
1 tablespoon chilli oil
To serve
cooked rice
coriander
extra sliced chilli
Method
1. Preheat the oven to 200 degrees on fan bake. Start cooking your rice as per the packet instructions.
2. Slice the eggplant and zucchini. Place the eggplant on a lined baking tray. Drizzle with olive oil season with salt and pepper. Place the sliced zucchini and green beans on a second lined baking tray. Squeeze the juice of ½ a lemon juice over the top. Drizzle with olive oil and season with salt and pepper. Bake for 25 - 30 minutes until cooked.
3. Using a saucepan on a medium heat, fry the onion and lime leaves with the sesame and vegetable oil. Stir around until the onions are nearly soft. Add the garlic and stir for a couple of minutes. Add the remaining sauce ingredients to the pan, turn the heat down and simmer away for 5 minutes.
4. Pat the snapper dry using paper towels. Dip the fish into a plate of corn flour, then into the egg wash & then firmly pat the fish into the panko crumbs on both sides. Set aside.
5. When the vegetables are a few minutes from ready, ready a pan on a medium/high heat. Add enough oil to coat the bottom of the pan. Fry the fish until it is crispy on both sides.
6. Plate everything onto serving plates and bowls. Enjoy immediately whilst the fish is nice and hot and crispy.
