The Coogee Foreshore Festival is taking place this Sunday at Coogee Pavilion as part of March into Merivale. To celebrate we convinced chef Jordan Toft and his team at Coogee Pavilion to share this delicious spicy steamed snapper recipe, which features on the March into Merivale Monday Detox Menu.
Steamed snapper fillet with chilli and tomato water
4 200g snapper pieces, with skin on (dry scaled and filleted, ask your fishmonger to do this for you)
2 long red chillies, split lengthways
15 large ripe tomatoes, quartered
4 cloves garlic
1 punnet cherry tomatoes, halved
Half bunch garlic chives, finely chopped
Quarter bunch of flat leaf parsley, leaves picked
Quarter bunch of French tarragon, leaves picked
Quarter bunch of chervil, leaves picked
Quarter bunch of basil, leaves picked
- To make the tomato water, add the large ripe tomatoes and garlic in a food processor. Blend to a fine pulp and season with sea salt and cracked black pepper.
- Transfer the blended pulp into a colander lined with cheese cloth or a clean tea towel and place a bowl underneath to catch the clear tomato water. Leave in the fridge overnight.
- To steam the snapper, place a bamboo steamer over simmering water lined with grease proof paper. Place the snapper onto the paper so the portions aren’t touching and add half a chilli on top of each portion.
- Gently steam snapper for 6-8 minutes, depending on the thickness of the fillet, leaving the fillet slightly undercooked. Separate snapper with chilli in to four warm flat dinner bowls.
- In a saucepan gently warm your clear tomato water. And add the cherry tomatoes, garlic chives and soft herbs and warm until herbs wilt. Be careful not to boil the tomato water as it will take the freshness away.
- Separate the broth and ladle over each portion of snapper, dividing cherry tomatoes and herbs evenly. Finish with a drizzling of good extra virgin olive oil and season with sea salt and freshly cracked black pepper.