Perfect match: spiced snapper with savagnin

AT A GLANCE

  • Serves 6 people

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 cloves
  • ½ cinnamon quill
  • 1 star anise
  • 20 gm (4cm piece) ginger, finely grated
  • 5 garlic cloves, coarsely chopped
  • 3 long green chillies, seeds removed, coarsely chopped
  • 2 cups (loosely packed) coriander
  • 1 lime, rind finely grated, thinly sliced
  • 50 ml vegetable oil
  • 50 ml white wine vinegar
  • 1 snapper (about 2.5kg), scaled and cleaned
  •  
  • Tomato and cucumber salad
  • 200 ml white wine vinegar
  • 110 gm (½ cup) caster sugar
  • 500 gm vine-ripened plum truss tomatoes, halved
  • 1 telegraph cucumber, cut into 2cm pieces
  • ½ Spanish onion, finely chopped
  • 1 garlic clove, finely chopped
  • ½ cup (loosely packed) coriander, coarsely chopped
01   Dry-roast coriander and cumin separately until fragrant (1-2 minutes), reserve half the cumin seeds for salad, then finely grind remainder in a spice grinder with cloves, cinnamon and star anise. Process remaining ingredients (except snapper and sliced lime) in a food processor, add dry-roasted spices and combine to form a paste. Rub snapper with paste, cover with plastic wrap and refrigerate to marinate (6 hours-overnight).
02   Preheat oven to 200C. Place lime slices inside snapper cavity. Wrap snapper in aluminium foil, place on a roasting tray and cook until just cooked through (35-40 minutes).
03   Meanwhile, for tomato and cucumber salad, combine vinegar and sugar in a small saucepan, stir over medium heat until sugar dissolves, then simmer until slightly thickened (3-4 minutes) and set aside to cool. Combine tomato, cucumber, onion, garlic and reserved cumin seeds in a bowl. Pour over vinegar mixture, then refrigerate until cold. Stir through coriander, season to taste and serve with snapper.

Note You'll need to begin this recipe a day ahead.

View Full Site