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Ingredients
- 800g baby snapper fillet, trimmed and pin-boned
- 1 red birds-eye chilli, chopped
- 1 shallot, finely sliced
- Salt
- Freshly ground white pepper
- 2 limes, juiced
- 4 sprigs coriander leaves, washed
Method
Finely slice snapper on an angle off the skin. Lay an even, thin layer on four plates. Sprinkle with chilli, shallot slices and season with salt and pepper. Dress with lime juice just before serving.