In the pan
2 Snapper fillets, skin off, cut into 2 or 3 smaller pieces
2-3 knobs of Herbivore® Butter
1/2 fresh lime
Coconut yoghurt
Garnish
Green chilli
Bean sprouts
Coriander
1 spring onion, sliced on the angle
Pickled shallots
Thai dressing
1 1/2 Tbsp fish sauce
3 Tbsp lime juice
2 Tbsp brown sugar
Warm a non-stick frying pan on a high heat.
When hot add a knob of Herbivore® Butter, then pan fry the fish fillets for 1-2 minutes until they are golden brown and caramelised.
Flip fish and add another knob or two of Herbivore® Butter.
Baste for 30 seconds, squeeze over some fresh lime juice and remove from the pan.
Make the dressing
Warm the fish sauce and sugar together in a small saucepan over a low heat until dissolved.
Remove from the heat, add the lime juice and cool before plating.
Plate
Spoon some coconut yoghurt onto the plate, arrange the fish fillets around then garnish with the rest of the ingredients.
Finally drizzle over some Thai dressing and serve.
Enjoy
