1 lb 5 oz (600 g) snapper fillet, scaled and pin-boned (ask your fishmonger to do this for you)
1 large grapefruit (any variety)
1/4 cup (50 ml, 2 fl oz) fish sauce
1/4 cup (50 ml, 2 fl oz) soy sauce
1 tablespoon superfine (caster) sugar
1/2 cup (100 ml, 4 fl oz) grapeseed oil or canola oil (non-GMO)
3 spring onions (scallions)
10 Vietnamese mint leaves, washed and chopped
4 flat-leaf (Italian) parsley stalks and leaves, washed and chopped
1 birdseye (bullet) chili, chopped (seeds and all!)
2 Lebanese (or other small short) cucumbers, thinly sliced lengthways, using a mandoline
1 handful cilantro (coriander), leaves picked and washed
1 small handful mint leaves, washed and torn
Preheat the oven to 425ºF (220ºC, Gas 7). Cut the snapper fillet into eight pieces. Arrange the snapper portions in a baking dish, so no pieces are touching each other.
Peel the skin and the white pith of the grapefruit, starting from the top and working down to the bottom, work over a bowl to catch all the juices. Slice between each vein to get a perfect segment. Each segment we are going to cut into five portions and reserve for later (also the juice previously passed through a sieve).
Whisk in the fish sauce, soy sauce, sugar, and grapeseed oil. Spoon half the dressing over the fish, then pop the fish in the oven for 15-18 minutes, or until cooked. Chop the spring onions finely, placing the green parts into the remaining dressing mixture and the white bits in a separate bowl.
To the dressing, add the Vietnamese mint, parsley, chili and the grapefruit segments; set aside. To the bowl with the white spring onion bits, add the cucumber, cilantro and mint, then dress with a little dressing.
Arrange the salad around a large shallow serving bowl or platter. Place the snapper portions on top, drizzle with as much dressing as you desire, then serve straight away. #ImporexFoods #Fish #FreshFish #Aruba #Venezuela #Colombia #Chile #Argentina #Peru #Delivery #EatFish #Seafood