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| Ingredients | | Main | | 3 tablespoons oil | | 2 large onions, thinly sliced | | 1 tablespoon coriander seeds | | 3 cloves garlic, finely chopped | | 3 tablespoons chopped flat-leafed parsley | | salt and pepper | | 1 x 2kg whole snapper, scaled and gutted and slashed a few times on each side | | 12 large prawns in the shell | | 1/2 cup white wine | | olive oil, for brushing | | Baked Kumara | | 5 large gold or orange kumara, well scrubbed and dry baked at 200°C until tender, peeled as soon as cool enough to handle, then roughly diced into bite-sized pieces. Keep hot until serving. | | Salsa | | 1 small onion, finely chopped | | 1 teaspoon tomato paste | | 2 tablespoons oil | | 2 red chillies, seeded and finely sliced | | water | | 3 tablespoons sugar | | 1/4 cup fresh lime juice | | salt, to taste | | Avocado Salad | | 3 avocados, peeled, stoned and coarsely diced | | 1 red onion, chopped | | 2 cloves garlic, finely chopped | | 2 tomatoes, cored, seeded and roughly chopped | | juice of 1 lemon or lime | | 1 teaspoon tabasco sauce, or more to taste | | 2 tablespoons chopped coriander leaves | | salt and pepper | | Vegetable Stew | | 2 tablespoons oil | | 3 cloves garlic, finely chopped | | 1 teaspoon oregano leaves | | 1 teaspoon sugar | | 1 onion, chopped | | 1 cup whole kernel corn | | 3 courgettes, thickly sliced | | 2 mild Dutch chillies, left whole, or 1 cored, seeded and quartered red pepper | | 400g pumpkin, peeled, seeded and chopped | | 4 tomatoes, cored, quartered and seeded | | 2 cups water | | Roasted Bread | | 1 French loaf ripped into bite-sized pieces, drizzled with olive oil, seasoned well with salt and pepper, put into a flat roasting dish and roasted at 200°C until crisp and golden. | | As an alternative, serve flour tortillas instead of, or as well as, the roasted bread. | | cos lettuce leaves, washed, dried and piled onto a platter |
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| New World Baked Snapper with Prawns, Salsa & Vegetables |
| 01 / 07 / 98 Ray McVinnie |
| Photography by Kieran Scott |
| A meal with tastes from the other side of the Pacific. |
Method |
Main
Preheat the oven to 200°C. Heat the oil in a frying pan over moderate heat and cook the onions, coriander seeds, garlic and parsley until the onions are soft, but do not brown. Season with salt and pepper. Place the snapper on an oiled sheet of baking paper in a large flat baking dish and put the onion mixture inside it. Pour the wine over the fish and brush it with oil.Bake 30 minutes until the snapper is almost cooked. Put the prawns around the fish and cook a further 5-10 minutes or until the prawns are cooked, which will depend on their size. Remove carefully to a large warm platter using the paper to lift it (discarding the paper afterwards).
Salsa
Put the onion, tomato paste, oil and chillies into a small saucepan. Cover with water, mix well, bring to the boil then simmer until thick and oily. Cool the mixture and add the sugar, lime juice and salt to taste. Purée in a food processor until smooth. Drizzle the salsa over the fish and prawns when they are cooked.
Avocado Salad
Mix everything carefully, taste and season with salt and pepper. Put into a bowl for serving.
Vegetable Stew
Heat oil in a wide saucepan over moderate heat. Add all of the ingredients, except the tomatoes and water, and stir-fry, without browning, until the onion is soft. Add the tomatoes and water and mix well.Bring to the boil and simmer 10 minutes or until thick like a stew. Pour into a serving dish.Season to taste.
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| To Serve |
| To serve: Serve the fish, prawns, kumara, bread and vegetable stew hot. Put everything on the table at once and let everyone help themselves. Serves 6-8. | |
