Pan-Fried Snapper With Lemon Potato Salad
This authentic “Mod Oz” (Modern Australian) recipe comes from Sydney chef Bill Granger of local favorite bills restaurants. www.bills.com.au
1/2 cup extra virgin olive oil
7 ounces skinned snapper fillets
1 pound, 10 ounces kipfler potatoes, peeled and sliced
1 teaspoon sea salt
1/2 cup lemon juice
1 teaspoon sumac (optional)
Freshly ground black pepper
1 small green capsicum (pepper), finely diced
2 large red chilies, seeded and finely diced
1/4 cup chopped mint
1/2 cup Italian parsley
6 spring onions, finely sliced
Lemon Potato Salad: Bring a large pot of water to the boil. Add potatoes and salt; reduce heat and simmer for ten minutes until potatoes are tender. Combine lemon juice, sumac, and olive oil in a bowl; season with salt and pepper. Pour half the dressing over hot potatoes and stir gently; add capsicum, chilies, mint, parsley, spring onion, and remaining dressing.
Heat oil in a large, non-stick frying pan over a medium-to-high heat. Add fish; cook for three minutes. Turn and cook the other side for two to three minutes.
Garnish fish with mint; serve with lemon wedges and potato salad.
Servings: Serves four
Sydney Rock Oysters
The Oyster Farmers Association of New South Wales offers advice on preparing and enjoying Sydney’s famous oysters.
The Sydney rock oyster varies greatly in appearance and taste, depending on location and season. They’re best served chilled or shucked at the table, with some lemon juice, a grinding of black pepper, and some buttered brown or black bread. They’re also good with this cocktail sauce:
2 dozen shucked Sydney rock oysters
1/2 cup tomato puree
Dash of Tabasco sauce
2 tablespoons cream
Salt and pepper
Blend tomato puree, Tabasco, and cream; season with salt and pepper. Serve as a dipping sauce with oysters.
Servings: Serves four
A late-night Sydney classic: the “Tiger” pie from the pie masters at Harry’s Café de Wheels.
1 medium-size meat pie
1-1/2 cups mashed potatoes
1 cup cooked, mushy peas
3 tablespoons gravy
Heat pie in medium oven until flaky brown. Top with a scoop of hot mashed potatoes. Hollow out potato pile to create a bowl, pour in peas, and top with hot gravy.
Servings: Serves one
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