serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 800 g piece centre cut snapper fillet, skin on, trimmed and cut into 8 slices
- 2 tbsp vegetable oil
- 1 tsp sea salt
- 1 tsp ground black pepper
- ½ tsp chilli flakes
- 8 fresh corn tortillas
- 1 cup finely shredded white cabbage
Guacamole
- 2 avocados
- 1 spring onions, finely sliced
- 1 small red chilli, finely chopped
- 4 tbsp chopped coriander leaves
- 2 tbsp lime juice
- 1 tbsp extra-virgin olive oil
- 1 tsp sea salt
- ½ tsp ground black pepper
Mango chilli salsa
- 2 ripe mangoes
- 2 small red chillies, finely chopped
- 1 red Asian shallot, finely chopped
- 2 tbsp shredded mint
- 2 tbsp shredded coriander leaves
- 1 small garlic clove, crushed
- 2 tbsp lime juice
Instructions
- Preheat the oven to 200ºC. Place the fish pieces on a baking–paper lined baking tray. Combine the oil, salt, pepper and chilli flakes in a small bowl and brush all over the fish. Place the fish skin–side up on the tray and stand for 10 minutes.
- Meanwhile, for the guacamole, mash the avocado in a bowl, then stir through the remaining ingredients until well combined. Refrigerate until ready to serve.
- For the salsa, slice the cheeks off the mango and use a large spoon to scoop out the flesh. Cut the mango flesh into a 1-cm dice. Mix with the remaining ingredients and refrigerate until ready to serve.
- Roast the fish for 6–8 minutes or until just cooked through.
- While the fish is cooking, preheat a chargrill pan over high heat. Cook the tortillas on both sides until warmed through. Wrap in a clean tea towel to keep warm as you go.
- To serve, lay the tortillas on a plate, spread the guacamole down the centre, top with a little shredded cabbage, then the fish and finish with the mango chilli salsa.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
