Ingredients
1 fillet of snapper (will need to marinate in fridge for a few hours, see method)
1 tbsp salt, plus extra
8 coriander seeds
Zest of 1 lime
1 tomato, quartered and deseeded
1/2 large green chilli, finely sliced
Pulp of 1 passionfruit
1/4 cup olive oil
1/2 cup baby coriander
Method
Remove any bones from snapper but keep skin intact.
Place salt, coriander seeds and lime zest in a mortar and grind with a pestle to an aromatic powder. Sprinkle over flesh side of snapper, cover and refrigerate for a few hours to marinate.
Meanwhile, dice tomato and place in a mixing bowl, add the finely sliced green chilli, passionfruit pulp, olive oil and a pinch of salt, and mix well.
Wipe marinade off fish and slice fish into thin slivers, leaving skin intact. Arrange sliced snapper on serving plates and spoon around the dressing. Decorate with baby coriander.
