Fish & Crispy Rice Salad

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Fish & Crispy Rice Salad

Yield 4

Author Lucy Tweed

Cook time

50 Min

Total time

50 Min

Do this. Seriously. Just do it!

Ingredients

• 1 40cm fresh snapper, cleaned and scaled
• Salt
• 2 cups cold leftover steamed rice
• 1/4 cup garlic dip
• Zest of 1 lemon
• 10 asparagus spears
• 2 cups mixed herbs (mint, parsley, dill)
• Juice of 1 lemon
• 1 clove garlic, crushed
• Pinch of salt
• Small pinch of sugar
• 1/4 cup olive oil
• Olive oil for brushing the fish
• Mayonnaise and hot sauce (e.g., Sriracha) for serving
• Fresh lemon wedges for garnish

Instructions

1. Clean the snapper, removing the tail, fins, and spine. Salt both sides of the skin and place it on a rack in the fridge for a couple of hours or overnight to dry out.
2. Before grilling, allow the snapper to come to room temperature, just like you would with other meats.
3. To make the crispy rice salad, combine the cold leftover steamed rice with garlic dip, lemon zest, and a pinch of salt. Spread it out on a paper-lined tray and bake in a preheated oven at 220°C (fan-forced) for about 20 minutes or until golden and crispy. Set aside.
4. Trim the asparagus and cut into 3mc lengths. Blanch it in boiling water for no more than a minute. Drain and place it in a bowl of icy cold water to stop the cooking.
5. Prepare the herb mix by plucking the leaves of mint, parsley, and dill. Allow them to crisp in a bowl of icy water.
6. In a salad bowl, make the dressing by mixing lemon juice, crushed garlic, a pinch of salt, and a small pinch of sugar. Gradually whisk in the olive oil to emulsify the dressing.
7. Preheat the barbecue to high and place a cooling rack directly on the grill. This provides a smaller surface area for the fish skin and makes it easier to move the fish if needed.
8. Brush olive oil on both sides of the snapper skin. Grill the fish over the open flame on the cooling rack for about 10 minutes per side, or until the skin is crispy and the flesh is cooked to your desired level.
9. To assemble the salad, mix the crispy rice, blanched asparagus, and herbs with the dressing.
10. Serve the grilled snapper on a plate with a generous portion of the salad. Don't forget to include the crispy skin. Add a dollop of mayonnaise and hot sauce of your choice. Garnish with fresh lemon wedges.

Nutrition Facts

Calories

339

Fat

20 g

Sat. Fat

4 g

Carbs

26 g

Fiber

2 g

Net carbs

25 g

Sugar

2 g

Protein

13 g

Sodium

173 mg

Cholesterol

16 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.