Fresh snapper fillet: 160 gm each with one side skin on.

Lime: 1

Red chilli paste:10 gm

Chopped shallots: 10 gm

Garlic: 15 gm

Vinegar: 5ml

Salt: to taste

Fresh tomatoes: 200 gm

Chopped onion:50 gm

White wine: 50 ml

Ginger chopped: 15 gm

Crushed pepper: 5 gm

Broccoli florets: 150 gm

Haricot beans: 100 gm (2 inch long)

Carrots: 100 gm (diced)

Coloured pepper (diced): 100 gm

Refined oil: 50 ml

Butter or Olive oil: 10 gm

Parsley: few sprigs

Lemon: for garnish


Clean and prepare the fresh snapper, leaving the skin on one side. Marinate the fish with a mix of chopped shallots, garlic lime juice, and crushed pepper salt, vinegar and water. Apply the chilli paste evenly just before grilling the fish in flat griddle.

Meanwhile, prepare the tomato ginger compote. Blanch fresh tomatoes, remove the skin and chop fine (keeping the liquid). Heat oil. Sauté onion and chopped garlic. Add white wine and chopped tomatoes. Add a little salt and crushed peppercorns and finish when it acquired a sauce-like consistency.

Prepare all the plate vegetables, blanch, cool and keep aside. Grill the fish skin on the flat griddle, turning both sides. Toss entire vegetables using a little butter or olive oil and salt. Turn into serving plates and top it up with the grilled fish. Pour tomato sauce partly on fish and vegetables. Garnish with parsley sprigs and lemon quarters.