• Heleri Rande

Pan Fried Fillets of Red Snapper served with Samphire Ginger Stir Fried Egg Noodles with Big Mike

Ingredients, serves 4

Red Snapper:

4 Fillets of red snapper (skin on de-boned and de-scaled)

2 tbsp Jerk Seasoning

6 tbsp Lime Juice

2 tbsp Light Soya

3 tbsp Olive Oil

1 Bouquet Garni of Fresh Thyme & Rosemary


1. Wash fillets of fish & pat dry

2. Place fillets into a bowl and add jerk seasoning soya lime juice & marinate for 6 hrs (or overnight for the best tasting results) cover and place in fridge

3. Remove from fridge 1hr before frying

4. Heat oil in pan and place fish skin side down

5. Fry until skin has golden caramelisation and crispy

6. Flip fillets and turn off the heat and leave the fish to cook in the residual heat for 1-2 minutes. This will ensure fish is moist & flaky

7. Remove fish from oil onto a tissue/cloth to soak up excess oil.

Stir Fry:

125g Samphire washed & coarsely chopped

1 Large white onion finely chopped

4 Bulbs of garlic crushed

1 Bouquet Garni of Fresh Thyme & Rosemary

30g Ginger finely sliced

2 tbsp Chinese Chili

3 tbsp Olive Oil

250g Good quality Egg Noodles

Pinch Salt for seasoning


1. Cook egg noodles in hot water drain & drizzle a tbsp of olive oil and tops through to parent it stick together. Put aside

2. Heat oil in fry pan and add Bari onions garlic ginger ad onions. Fry I yi, onions begin to soften (Be careful not to burn garlic)

3. Add Samphire and stir fry for 1-2 mins (We want Samphire to have a bite).

4. Add chili and soya and stir fry then your egg noodles in 4 parts.

5. Carefully combine all ingredients together an ensure an even blend of noodles and mixture throughout.

Serve immediately with fish

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