SNAPPER WITH A ROASTED RICE CRUST AND THAI SALAD

Having decided I wanted to do a Thai style salad, I then thought about how to treat the fish. I decided to coat it with coarsely ground roasted rice, which worked a treat. The salad was a mix of snow pea tendrils, mint and coriander with fried eschallots, roasted peanuts and a dressing of lime juice, fish sauce, palm sugar, grated galangal, grated ginger, grated lemongrass, roasted chilli and a little sesame oil.

SNAPPER WITH A ROASTED RICE CRUST AND THAI SALAD