Poached king snapper with coriander, lime and mango salsa

For a deliciously fresh take on fish, try this poached king snapper recipe made exclusive to us by the Golden Door's Head Chef David Hunter.
Poached king snapper with coriander, lime and mango salsa

Poached king snapper with coriander, lime and mango salsa

4 Serves


4 x 180 gram pieces king snapper
½ litre fish stock (see ingredients and method below)
Mango and Coriander Salsa (see ingredients and method below)

Fish Stock
300 grams fish bones and offcuts
1 leek, chopped
4 springs fresh dill
1 corn cob
4 sprigs fresh parsley
1 fennel bulb

Mango and Coriander Salsa
Zest of ½ lime
Zest of ½ lemon
3 sprigs coriander, finely chopped
Juice of 1 lime
Pinch sea salt and black pepper
2 tablespoons organic maple syrup
1 mango, sliced thinly
1 lime, peeled, pith removed and cut into small segments


Prepare fish stock by putting the above listed ingredients in a large saucepan with 3 litres of water and bring to the boil.

Reduce the heat, cover the pan and leave to simmer for 20 minutes.

Strain through a fine sieve and allow to cool. Skim the surface before using. (Makes enough for 3 litres however you only need to use ½ litre for this recipe. Remaining stock is good to use for 2-3 days kept in the fridge).

Whilst the fish stock is simmering you can prepare the mango and coriander salsa by combining all the salsa ingredients in a bowl (expect the mango), cover and refrigerate for 30 minutes.

Once your fish stock is complete you may place the fish on a paper-lined baking tray.

Pour the fish stock over the fish so that is covers the bottom of the tray

Cook fish in 250 degree C preheated oven for approximately 15 minutes.

Serve fish on a bed of sweet potato mash and top with the salsa mix and top with chopped mango pieces.


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