Slow Fried Fish with Prawn Mousse, Fusilli Pasta

and Chayote
200gm Snapper or Sea bass
100gm Prawn Meat
20gm Coriander Leaves
20gm Spring Onion
50gm Shallots
2nos Red Chilli
1no Green Chilli
10gm Lime Leaves
1no Ginger Torch
10gm Tapioca Flour
1no Egg
1no Chayote
80gm Fusilli Pasta
Seasoning to taste

Method
1. Trim fish fillet thinly about 1 cm.
2. Chopped prawn and mix the rest of the ingredients.
3. Smash the prawn mixture a few times until fluffy.
4. Spread the trimmed fish and place on medium heat shallow oil pan.
5. Fried slowly until fully cooked and serve
6. Boiled Pasta, Chayote and dried, season to taste and serve on the side.
Picatta of Red Snapper, Spaghetti Dried
Shrimp Spices

200gm Red Snapper

2nos Egg, beaten
100gm Parmasan Cheese, Grated
80gm Spaghetti
30gm Dried Shrimps (Grated to Powder)
1no Chilli Chopped
10gm Garlic Chopped
20gm Onion Chopped
Flour to turn over
Season to taste

Method
Season Snapper with salt and pepper
Turn over with flour and follow by beaten egg mixed with parmesan
cheese.
In a medium heat frying add oil and shallow fried the snapper until
cooked.
In a separate frying pan, sautéed onion, garlic, onion, and chilli.
Add in the pasta and tossed well with the spices.
Cajun Spiced Fish with Onion Marmalade
100gm Snapper Fillet
20gm Cajun Spices with Herbs
120gm Onion, Sliced
120gm Capellini Pasta
50gm Broccoli
50gm Bell Pepper

Method
Season Snapper with Cajun spices, salt and pepper
In a medium frying pan add oil and sauté fish and set aside when cooked.
Add sliced onion to pan and fry till brown and soft.
Boil pasta and broccoli.
Sauté bell pepper.
Arrange neatly on dinner plate with fish and garnish with vegetables.