Recipe by Latchy
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.
Top Review by Daydream
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"!
- 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
Directions See How It's Made
- 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.