Slow-roast red snapper with sweet potato bubble and squeak recipe
Scoring the skin of the snapper allows it to absorb the marinade more readily
- 1 glass dry sherry
- grated zest and juice 2 limes
- 1tbsp soy sauce
- 150ml (½pt) vegetable oil
- dash Tabasco sauce
- 1tsp freshly grated ginger
- 1tsp sugarpinch dried flaked chillies
- 1 bunch fresh coriander
- 4 pieces red snapper fillet, each about 200g (7oz)
- small pinch sugar
- chunky lime wedges, to serve
- 275g (10oz) white cabbage, shredded
- 400g (14oz) potatoes, peeled and quartered
- 275g (10oz) sweet potatoes, peeled and quartered
- 15g (½oz) flour
- little butter
- 2tbsp olive oil
Combine all the marinade ingredients together. Remove the coriander leaves from their stalks and reserve. Finely chop the stalks and add to the marinade. Lightly score the skin side of the fish at 2.5cm (1in) intervals. Mix the marinade and add the snapper fillets, coating well.
Bring two large pots of salted water to the boil. In one, boil the cabbage for 30 minutes, then drain; in the other, cook the ordinary potatoes for 10 minutes, then add the sweet potatoes and cook for 10 minutes; drain. Return the potatoes to the pan and dry them out over a gentle heat while mashing them. Add the cabbage, mix and mash until blended. Add the flour; season. Mix well and leave to cool.
Dust a work surface lightly with flour and scoop out golfball-sized handfuls of potato mixture. Shape these into eight small patties. Chill for 30 minutes on a lightly greased tray.
When ready to serve, preheat the oven to 150 C, 130 C fan oven, 300 F, gas 2.
Heat a little butter and 2 tbsp oil in a pan and cook the patties until browned on both sides. Transfer them to an oven tray and put on the lowest shelf of the oven to keep warm.
Cover your grill tray with a large piece of foil and preheat the grill to moderate. Spoon a little marinade on to the foil, along with the fillets, skin-side up, and cover them with a little more marinade. Dust with a pinch of sugar. Grill for 6 to 8 minutes on one side only. Serve the bubble and squeak covered with vegetables (we used steamed carrots and white radish) and put a piece of snapper on top. Spoon over any remaining marinade and serve with a chunk of lime.