Grilled Snapper, Caramelised Vanilla Roast Parsnips, Green Mango Salad

10:00 pm on 3 October 2005

(Serves 6)

Ingredients Ingredients

  • 6 x 200g snapper fillets skin on, scaled
  • 75mls extra virgin olive oil
  • Freshly white milled pepper and salt
  • Salt

Ingredients Caramelised Vanilla Roast Parsnips

  • 6 medium size parsnips
  • ¼ fresh coconut, thinly sliced
  • 1 Tahitian vanilla pod
  • 200mls peanut oil
  • Freshly milled white pepper
  • Sea salt

Ingredients Green Mango Salad

  • 1 unripe mango
  • 1 small red onion
  • 1 cup loosely packed coriander leaves
  • 1-cup mint leaves
  • ½ cup Thai basil leaves
  • 2 large red chillis, seeds removed, cut into julienne
  • 1 large knob ginger, peeled and cut into julienne
  • 1 cup thin green beans, blanched and cut into 4cm lengths

Ingredients Zingy Palm Sugar-Lime Dressing

  • 50g palm sugar
  • 4 limes juiced
  • 4 tbsp peanut oil
  • 3 tbsp olive oil
  • 1 tbsp fish sauce
  • 1 red chilli, seeds removed finely chopped
  • 1 tbsp ginger, finely chopped


There is nothing quite like fresh snapper with its crisp skin and delicate flesh. Here I have taken my love of parsnips an underrated vegetable,in my opinion, and paired it with plump moist Tahitian vanilla pods and shaved fresh coconut. Roasted and caramelised together argumented with a fresh zingy mango salad.

Method For The Parsnips

Peel and cut into quarters lengthwise and remove the core, cut each quarter into 3 on the bias.
Heat peanut oil in a large roasting pan over a medium to high heat add the parsnips and cook for 3 to 4 minutes.
Split the vanilla pod down it length with a knife and scrape out the seed and smear over the parsnips, toss in the pod as well.
Roast in a 180C oven for 20 to 30 minutes till light golden.
Remove the parsnips from the oven and stir in the shaved cocoanut, return to the oven for another 10 minutes to caramelize. Season to taste with sea salt and freshly milled pepper.

Method Green Mango Salad

Peel the mango and thinly slice, cut the slices into julienne.
Peel and cut the red in half lengthways and cut thinly into semi circles.
Combine all the salad ingredients gently in a bowl and cover till required, place in the refrigerator

Method Zingy Palm Sugar-lime Dressing

Place the lime juice into a bowl, add the grated palm sugar and whisk until the sugar has disolved, add the oils and whisk into the limejuice.
Add the ginger and red chilli, season with the fish sauce.
The dressing should be a marriage of zingy sweet and sour.

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