Steamed Whole Snapper with Green Mango Salsa, Chilli and Lime Dressing - Chef Recipe by Richard Ousby

Ingredients

Chilli and Lime dressing:

20 g red chilli, roughly chopped
20 g lime juice
20 g coriander stalk
15 g fish sauce
25 g light palm sugar

Green Mango Salsa:

100 g green mango, julienne
100 g cucumber, julienne
50 g red chilli, julienne
20 g mint leaves, julienne
20 g coriander leaves, julienne
50 g red onion, finely sliced

Snapper:

2.5 kg snapper
200 g brown onions, peeled and roughly sliced
100 g fennel, roughly sliced
1 lemon zest
1 bunch spring onions, roughly cut
20 g salt
3 g fresh ground pepper

Method

Chilli and Lime dressing:

Place all ingredients in the blender, blitz everything together.

Pass it through a fine strainer.

Keep cool to use.

Green Mango Salsa:

Place all the ingredients in larger bowl.

Add the dressing, mix well.

Snapper:

Preheat the Electrolux Steam oven to 130°C using the Electrolux Steam function.

Place the onion, fennel, lemon and spring onion in an oven tray (reserve a small amount of mixed veggies.)

Season the fish by stuffing the reserved mixed veggies into the fish cavity.

Place the fish on top of the vegetable mix.

Insert the probe into thickest part of the fish flesh.

Steam the fish with the probe set at 60C.

Once cooked, remove from the oven and rest for 5 mins.

Credits: Richard Ousby Electrolux ambassador and Executive Chef of Stokehouse Restaurants in Brisbane and Melbourne.