- 10cm piece ginger
- juice of 8 limes
- 12 lime leaves, finely sliced
- 2 Tbsp soy sauce
- 2 tsp sesame oil
- 4 x 180g skinless snapper fillets
- 2 cups Savoy cabbage, finely sliced
- 1 cup red cabbage, finely sliced
- 2 carrots, peeled and grated
- 1 red onion, finely sliced
- 1 bunch coriander, leaves and roots
- 12 Vietnamese mint leaves, sliced
- ½ cup cashews, toasted and chopped
- 500g long red chillies
- 10 garlic cloves
- 1 stick lemongrass, finely sliced
- 400g caster sugar
- ½ cup cider vinegar
- 100ml fish sauce
- Grate half the ginger then combine with half the lime juice and half the lime leaves, plus the soy sauce and sesame oil in the KitchenAid Magnetic Drive Blender and purée until smooth. Mix with the fish and refrigerate for 1 hour to marinate.
- Toss the cabbage, carrots, onion, half the coriander leaves, Vietnamese mint leaves and cashews in a bowl. Cut half the remaining ginger into fine batons and mix in.
- For the sweet chilli sauce, remove the seeds from half the chillies and combine with the remaining ginger, lime juice, lime leaves, along with the lemongrass, sugar, vinegar and fish sauce in to the KitchenAid Magnetic Drive Blender. Purée until smooth. Transfer to a medium saucepan and set over a moderate heat. Cook for 40 minutes until thickened, then allow to cool.
- Cook the fish pieces on a hot barbecue grill for 3 minutes each side, until just firm, then serve with the dry slaw and sweet chilli sauce.
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