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SNAPPER CARPACCIO
Prep/Cooking Time: 45-60 Minutes
Printable VersionIngredients
- Local caught snapper
- Plantains (sweet)
- Ghost peppers
- Red bell peppers
- Red onions
- Plum tomato
- Garlic
- Thyme
- All spice
- Cinnamon
- Ginger
- Cane sugar
- Olive oil
- White vinegar
- Salt
- Pepper
Instructions
- Scale, clean and skin the snapper
- Wash the fillets and remove the pin bones
- Place the fillets on a dry cloth and cover, reserve in the fridge till needed
- Peel the plantains and discard the skins
- Put a thick bottom pan on the stove to heat up with a little olive oil
- Cut the plantain into discs and add to the pan, cook slowly over a low heat
- Cook the plantains over a low heat turning regularly till a sweet caramelized result is acheived
- Remove from the heat and leave to cool
- Reserve in the fridge
- Wash and clean the bell peppers, ghost peppers and tomatoes, peel the onion and garlic
- Once peeled and cleaned cut the onion into 8 wedges
- Place all together in a bowl and toss with oil and seasoning
- Place the vegetables on the chargrill, cook till well charred
- Once well charred place all together in a bowl and cover with a tight lid
- Leave to cool naturally as this is the time it will take for them to cook through and soften
- Once cooled pour off the water that will have been released. DO NOT DISCARD reserve as it may be needed
- Remove the skins and seeds from the peppers and tomatoes
- Roughly chop all the ingredients that were char grilled
- Place in a bowl and reserve at room temperature
- Measure out the dry spices into a bowl and mix together
- Add to the bowl the oil, sugar and white vinegar
- Leave to sit at room temperature for 1 hour
- After and hour mix together the spice mix and the chopped vegetable mix
- Season to taste with the salt and pepper
- Reserve in the fridge till needed
- Remove the plantains from the fridge
- Cut the plantains into strips and reserve in the fridge till needed
- Once the snapper is chilled and rested prepare to slice
- Slice the snapper on the bias to achive 3mm thick pieces
- As you slice lay the fish on the serving dish
- Once the correct amount of slices are on the plate cover with plastic so the plastic is in contact with the fish
- (this is to keep the fish from drying out)
- Reserve the plates in the fridge till needed (use stackers. Or. stack plates top to bottom)
- At the beginning of service remove the salsa from the fridge so it can warm a little (oil will solidify when cold)
- Once called away take out a plate of the sliced snapper
- Spoon the salsa over the sliced fish
- Add the plantain strips over the top erratically
- Serve immediatley
Allergy Alert
Contains raw fish
Possibility of cross contamination with shellfish
Notes
Gluten free