Crispy skinned snapper with cucumber & tamarind pickle

Appetizing Crispy skinned snapper with cucumber & tamarind pickle Recipe

Crispy skinned snapper is made extra special when served with gourmet pickle.
Crispy skinned snapper with cucumber & tamarind pickle
Prep Time : 0:30 | Cook Time : 0:05 | Total Time : 0:35 | Serving : 4 person.


  • 1 red onion, halved, thinly sliced

  • 1 teaspoon caster sugar

  • 1 teaspoon white wine vinegar

  • 2 teaspoons red wine vinegar

  • 1/3 cup (80ml) grapeseed oil (see Note), plus extra to drizzle

  • 2 Lebanese cucumbers, halved, thinly sliced

  • 1/4 cup tamarind puree (see Note)

  • 1/4 teaspoon freshly ground white pepper

  • 4 x 150g snapper fillets with skin (or use other fi rm white fi sh)

  • Sliced long red chilli (optional), to serve


  • Step 1

    Place onion in a bowl and season with sugar and 1 teaspoon salt. Stir to separate onion slices. Leave for 15 minutes or until the onion has softened slightly.

  • Step 2

    Whisk the vinegars and 2 tablespoons grapeseed oil in a bowl until combined. Stir in the cucumbers, tamarind, white pepper and onion mixture. Set aside.

  • Step 3

    Heat the remaining oil in a large frypan over high heat. Season the snapper skin with salt and score lightly. Cook skin-side down, pressing down gently with a fish slice, and cook for 3-4 minutes until crispy, then turn and cook for 2-3 minutes until cooked through. Serve with the pickle, and sprinkle with chilli if desired.

User Review
5 (1 vote)