Ingredients
2 x 150g snapper fillets, skin on
2 tsp olive oil
2 cups sweet potato, peeled and chopped
¼ cup rice milk
2 tsp fresh ginger, finely grated
1 tsp sesame oil
1 pinch of sea salt
1 pinch ground white pepper
1 lime, cut into wedges
Method
Method
Steam the potato, and ginger in a pot, adding a little water until potato is soft. Heat your pan, then add olive oil and place snapper skin side down and hold for 1 min, then turn heat down to medium. Cook for about 3 min or until skin is crisp then turn over and cook for a further 3 min (cooking time will depend on the thickness of your fillet). Mash the potato and stir through white pepper, sesame oil, milk and seasoning. Place snapper on a plate with mash, garnish with a lime wedge and serve.
