Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------SOURCE: TASTE MAY'94-------------------------
3/4 lb Fillet of red snapper, red
-mullet or sea bream

--------------------FOR THE DRY MARINADE-------------------------
1 ts Coriander seeds
1 ts Fennel seeds
1/2 ts Cumin seeds
1 ts Sugar
1/2 ts Hot chilli sauce
1 Garlic clove, crushed
1 tb Oil
Salt

----------------------FOR THE DRESSING---------------------------
1 ts Creamed coconut
4 tb Groundnut oil
Finely grated zest and juice
-of one lime
1 Red chilli, finely chopped
1 ts Sugar
3 tb Coriander, freshly chopped

-----------------------FOR THE SALAD----------------------------
1 Batavian endive
1/2 Frisee lettuce
1 Ripe mango or papaya,
-peeled and sliced
1 Tamarillo or pitahaya,
-peeled and sliced
3 lg Spring onions, sliced

The accent here is on a wet spicy flavour of the East, so don't be
afraid to use a robustly flavoured tropical fish. The red snapper we
used has a firm white flesh.

1. Cut the fish into large strips and place in a shallow bowl. Crush
the coriander, fennel and cumin seeds with sugar in a pestle and
mortar. Add the chilli sauce, garlic, oil and salt. Combine and
spread marinade over the fish. Leave for 20 minutes, longer if you
wish. Place creamed coconut in a screw-top jar, add three tablespoons
of boiling water and dissolve. Add the oil, lime zest and juice,
chopped chilli, sugar and coriander. Shake.

2. Wash and dry the lettuces. Dress and combine with the fruit and
spring onions. Divide between four large plates. Heat a non-stick pan
over a moderate heat, add the fish and cook for five minutes turning
once. Place fish on salad. Serve warm.

Submitted By JOELL ABBOTT On 06-09-95

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