Prep 15 mins
Cook 15 mins
A nice Asian slant on cooking fish steaks of your choice on the BBQ or in the kitchen. Cooking time does not take in the marinading time.
- 2 tablespoons finely chopped palm sugar
- 400 ml coconut cream
- 2 tablespoons finely grated kaffir lime zest
- 2 birds eye chiles, chopped finely
- 4 thick snapper steaks
Paw Paw and Raspberry Salsa
- 2 tablespoons raspberry vinegar
- 250 g fresh raspberries
- 600 g pawpaw, chopped
- 1 tablespoon chopped of fresh mint
- Combine sugar, cream, rind and chilies in small pan.
- Simmer stirring occasionally for about 10 minutes; cool.
- Poor the coconut mixture over the fish in a large bowl.
- Leave at this stage for 3 hours or overnight.
- Drain the fish over a small pan, reserving the marinade.
- Cook the fish uncovered on a heated oiled bbq plate or frypan until browned both sides and just cooked through- approx 3-4 minutes each side.
- Meanwhile place the reserved marinade on the bbq bring to the boil and simmer uncovered until thickened slightly.
- Drizzle the marinade over the cooked fish and serve with the salsa.
- SALSA- Combine all ingredients in a bowl and leave for approx 30 minutes.
This is a superb, restaurant-quality dish! The Paw Paw and Raspberry Salsa is heavenly and the fish was moist and tender. I served a little of the reheated marinade over the fish, and the rest over basmati rice to accompany the dish. I used frozen raspberries and halved the salsa ingredients, and there was still ample for our family of four. I used snapper, but if that is hard to obtain where you live, I would suggest a firm-fleshed, mild tasting, fish as an alternative. The only drawback to this recipe is the cost - if raspberries and paw paws are in season (which they weren't for me) it would be much more affordable - I would like to be able to make it all the time! But, then again, it would be nice to save this for special occasions, in which case, "hang the expense"!