Snapper with Cuttlefish and Ginger Fishcakes Recipe

Look out for Chill on Tedder in the brand new edition of ‘Flavours of Queensland’ in store now in most major retailers. This is the recipe which features in the 2015 publication. The book looks magnificent and is available at Chill for $19.90 if you are considering a Christmas gift for the gourmand in your family.

crispy skinned snapper fillet
cuttlefish and ginger fishcake, wasabi pea mousse, pickled daikon
shredded nori, edamame beans, snow pea tendrils, black bean dressing
serves 4
Ingredients:

4 180g snapper fillets (skin on)

Cuttlefish, Snapper and Ginger Fishcakes
1 cuttlefish
100g snapper
1 knob ginger
½ chilli (chopped)
¼ bunch coriander
1 lime (zest only)

Wasabi Pea Mousse
300g peas
½ tube wasabi paste
1 lime (juice only)
100g cream
1 gelatine leaf

Black Bean Dressing
½ red capsicum
½ red onion
2 spring onions
1 red chilli seeds removed
2 cloves garlic (grated)
1 tbsp washed Chinese black beans
100ml vegetable oil
1 tbsp sesame oil
3 tbsp soya sauce
1 lime (zest and juice)
¼ bunch coriander

Pickled Vegetables
¼ daikon
½ cucumber
100ml rice vinegar
100ml water
80g sugar

Salad
1 chilli
1 knob ginger
½ lotus root
1 sheet nori
100g edamame beans (shelled)
snow pea tendrils
micro coriander
red sorrel

Method:-

  1. begin by pickling the vegetables; combine rice vinegar, water and sugar and bring to a rolling boil
  2. pour the brine over the sliced cucumber and daikon; allow to cool to room temperature and then refrigerate for at least 2 hours before serving
  3. the next step is to make the pea mousse as it will need to be refrigerated
  4. soak gelatine leaf in approx. 250ml of cold/iced water until dissolved
  5. blanch peas in salted boiling water and reserve 100ml of liquid
  6. into a blender add peas, reserved water, wasabi paste, lime juice, gelatine and seasoning
  7. process until puréed and then pass through a fine sieve
  8. refrigerate for approx. 1 hour until set
  9. semi-whip cream until soft peaks form and then fold into pea purée
  10. to make the black bean dressing, finely dice capsicum, red onion and spring onions and then add to sliced chilli
  11. combine with the remaining dressing ingredients and set aside
  12. for cuttlefish and ginger fishcakes prepare and clean cuttlefish, dice and add to blender
  13. process with snapper and the remaining ingredients, lightly season and mould into smallish patties approx. 100g in weight

To create the dish:

  1. panfry snapper by placing fillet skin side down into a pan on a medium heat and sear for one minute
  2. repeat process for opposite side
  3. remove fillet and place in oven to cook for 2-3 minutes at 200°C
  4. during cooking process, add fishcake patties and panfry until both sides are golden brown
  5. ensure your plate is cold and spread wasabi pea purée along one side
  6. top with pickled daikon and cucumber and then sliced chilli and ginger, snow pea tendrils, shaved radish, shredded nori, edamame beans, micro herbs and finally finish with shallow fried lotus root chips
  7. once snapper is cooked to your liking, squeeze with lemon juice and arrange next to the purée and salad so that it does not wilt
  8. finally spoon over black bean dressing and enjoy!