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SNAPPER CARPACCIO

Prep/Cooking Time: 45-60 Minutes

Printable Version

Ingredients

  • 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)
To serve

  • 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