Wicked Pan Fried Tamure (Snapper)
- Rice bran oil
- 3 medium fillets snapper
- 2 red capsicums, torn into large pieces
- 1 medium red onion finely sliced
- 3 shallots finely sliced
- Slivers of fresh ginger
- 1 tablespoon salted capers
- 1 tablespoon extra virgin olive oil
- Squeeze of lime juice
Photo: Aaron McLean.
Smear a cast iron pan, non-stick pan or skillet with rice bran oil to stop fillets sticking to pan. Heat, then throw snapper in the hot pan to cook for 1-2 minutes on each side (depending on the fillet size). Try to avoid flipping the fish more than once.
Meanwhile heat another pan with 1 tablespoon of rice bran oil. Throw in the ginger, capsicums, onion, shallots and capers to cook for a couple of minutes.
Plate up fish, place the capsicum mix on top then drizzle with olive oil and a squeeze of lime juice.
Suggested wines to complement this recipe
Dada 1 2007
Mahi Twin Valleys 2007