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SNAPPER CARPACCIO

Prep/Cooking Time: 45-60 Minutes

Ingredients

• Local caught snapper
• Plantains (sweet)
• Ghost peppers
• Red bell peppers
• Red onions
• Plum tomato
• Garlic
• Thyme
• All spice
• Cinnamon
• Ginger
• Cane sugar
• Olive oil
• White vinegar
• Salt
• Pepper

Instructions

• Scale, clean and skin the snapper
• Wash the fillets and remove the pin bones
• Place the fillets on a dry cloth and cover, reserve in the fridge till needed

• Peel the plantains and discard the skins
• Put a thick bottom pan on the stove to heat up with a little olive oil
• Cut the plantain into discs and add to the pan, cook slowly over a low heat
• Cook the plantains over a low heat turning regularly till a sweet caramelized result is acheived
• Remove from the heat and leave to cool
• Reserve in the fridge 

• Wash and clean the bell peppers, ghost peppers and tomatoes, peel the onion and garlic
• Once peeled and cleaned cut the onion into 8 wedges
• Place all together in a bowl and toss with oil and seasoning
• Place the vegetables on the chargrill, cook till well charred
• Once well charred place all together in a bowl and cover with a tight lid
• Leave to cool naturally as this is the time it will take for them to cook through and soften
• Once cooled pour off the water that will have been released. DO NOT DISCARD reserve as it may be needed
• Remove the skins and seeds from the peppers and tomatoes
• Roughly chop all the ingredients that were char grilled
• Place in a bowl and reserve at room temperature

• Measure out the dry spices into a bowl and mix together
• Add to the bowl the oil, sugar and white vinegar
• Leave to sit at room temperature for 1 hour
• After and hour mix together the spice mix and the chopped vegetable mix
• Season to taste with the salt and pepper
• Reserve in the fridge till needed

• Remove the plantains from the fridge 
• Cut the plantains into strips and reserve in the fridge till needed

• Once the snapper is chilled and rested prepare to slice
• Slice the snapper on the bias to achive 3mm thick pieces
• As you slice lay the fish on the serving dish
• Once the correct amount of slices are on the plate cover with plastic so the plastic is in contact with the fish
• (this is to keep the fish from drying out)
• Reserve the plates in the fridge till needed (use stackers. Or. stack plates top to bottom)

To serve

• At the beginning of service remove the salsa from the fridge so it can warm a little (oil will solidify when cold)
• Once called away take out a plate of the sliced snapper
• Spoon the salsa over the sliced fish
• Add the plantain strips over the top erratically
• Serve immediatley

Allergy Alert

Contains raw fish
Possibility of cross contamination with shellfish

Notes

Gluten free