Snapper fillet – 160gms

Panko (bread crump) – 100 gms

Desiccated coconut – 60gms

Fresh green pea – 100gms

Mint – few sprig

Asparagus – 3 pieces

Orange – 1 no.

Kaffir lime – few leaves

Salt, pepper – to taste

Oil – 8ml

Olive oil – 8 ml

Lemon juice – 10ml

Egg – 2 no

Ginger-garlic paste – 10gm

Chopped onion – 20 gm

White wine – 30ml

Pomegranate seeds – 10gm

Baby herbs   to garnish


Take the fish fillet and place it in a tray. Pat dry. Marinate it with salt, pepper, lemon juice. Place it aside

Break the eggs in a bowl and whisk them

Coat the fish with the egg batter. Pass it through panko (bread crump) and desiccated coconut. (Put a light coating)

Put it in a fridge

Heat a small pot and put some oil. Sauté the chopped onion till golden brown. Add ginger garlic paste. Cook for few minutes before adding green pea. Let it cook till translucent. Add White wine and let it reduce. When wine has evaporated, add the mint sprig. Coarsely blend the mixture and put in a pan and keep it hot

Cook the fish fillet till golden brown in the side. Make the sauce suing orange juice, olive oil and the mint, kaffir lime leaves,

To arrange: Take a main-course plate and put the mint puree. Arrange the fish fillet on the mint puree. Garnish with asparagus (butter sauté), pomegranate seeds and baby herbs

Dress with orange sauce