Poached Snapper Salad with Crispy Rice

Need

• The Crispy Rice

• 200 Grams white rice (we used jasmine)
• 70 Grams Chilli Jam Recipe
• 2 Pinches pink salt flakes BUY
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• 2 Tablespoons black sesame seeds

• The Broth

• 1 red chilli
• 2 lemongrass, white part only
• 1 fresh coriander or cilantro root and stem
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• 1 Teaspoon Chinese 5 spice powder
• 700 Grams liquid chicken stock
• 1 Pinch pink salt flakes BUY
• 4 makrut (kaffir) lime leaves whole
• 300 Grams snapper, cubed
• 50 Grams bean shoots
• 2 shallots, finely sliced
• 3 Tablespoons fish sauce
• 1 limes juice

• The Dressing

• 3 Tablespoons fish sauce
• 5 Tablespoons limes juice
• 1/2 Teaspoon chilli powder
• 2 Teaspoons coconut sugar
• 40 Grams Extra Virgin Olive Oil (EVOO) BUY

• The Salad

• 1/4 purple cabbage, sliced finely
• 1/4 white cabbage, finely shredded
• 1 Handful mint leaves
• 1 Handful Vietnamese mint leaves (if available)
• 1 Handful fresh coriander or cilantro leaves
• 2 spring onions, sliced thinly
• 10 makrut (kaffir) lime leaves stem removed, sliced thinly

Do

1  

To make the Crispy Rice, place the rice into the simmering basket and into the Thermomix bowl. Run water over the rice (and into the bowl) to cover.

2  

Steam 14-15 min/100°C/speed 4/spatter guard. Remove rice and drain Thermomix bowl. Tip the rice into the Thermomix bowl.

3  

Preheat the oven to 180°C. Line a baking tray with paper.

4  

Add the chilli jam to the cooked rice as well as salt and EVOO. Stir 10 sec/speed 6. Spread the rice onto the prepared tray and sprinkle with the sesame seeds as evenly as possible. Bake 20 minutes.

5  

Using a spatula, break up the rice and stir it a little. Return to the oven and turn down the heat to 160°C for a further 20 minutes. Remove from the oven and cool.

6  

To make the broth place chilli, lemongrass, coriander root, EVOO and 5 spice into the Thermomix bowl and chop 10 sec/speed 7. Sauté 5 min/Varoma/speed 1. Add stock, salt and lime leaf and cook 15 min/Varoma/speed 1.5.

7  

Place cubed snapper into the hot broth and leave for 2 minutes to lightly poach. Set aside cooked snapper, keeping the broth in the Thermomix bowl.

8  

Add bean shoots, shallots, fish sauce and lime juice to the broth. Cook 10 min/100°C/Reverse/speed 1. Set aside and keep hot until ready to serve.

9  

To make the dressing, in a small bowl add all ingredients.. Stir to combine.

10  

To assemble the salad, combine all salad ingredients with the snapper onto a serving platter, pour the dressing over and top with the crispy rice

11  

You now have a lovely 'hot and sour' broth as well as a salad to serve together.