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Spicy grilled snapper with snow pea salad (low-fat)
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Vietnamese-inspired snapper salad: High protein, low fat, perfect for a fresh spring meal!
Ingredients:
  • 4 x 200g snapper fillets
  • 18.20 gm olive oil
  • 50g watercress, ends trimmed
  • 150g snow peas, thinly sliced
  • 1 carrot, sliced into thin matchsticks
  • 125.00 ml Vietnamese mint leaves (see Notes)
  • 1 garlic clove, halved
  • 1 small red chilli, seeds removed, roughly chopped
  • 2 coriander roots
  • 50g brown sugar
  • 125ml lime juice
  • 60ml fish sauce
  • 2 eschalots, thinly sliced
Instructions:
  • Create a flavorful spicy sauce by pounding garlic, chopped chili, coriander roots, brown sugar, and 1 teaspoon of sea salt in a mortar and pestle until smooth paste forms.
  • Combine the zesty lime juice and savory fish sauce. Stir until the sugar completely dissolves, then mix in the flavorful eschalot.
  • Preheat a lightly oiled chargrill or barbecue to high heat. Coat the snapper fillets with olive oil and season with 2 teaspoons of sea salt. Grill the fillets for 2-3 minutes per side until perfectly cooked.
  • Combine watercress, snow peas, carrot, and mint leaves in a bowl. Drizzle with 1/3 cup (80ml) of the spicy sauce and toss together.
  • Plate the salad evenly among 4 plates, place the snapper fillets on top, and finish by generously drizzling the remaining spicy sauce over everything.

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