Coconut Lime Snapper With Pawpaw Salsa Recipe

About this recipe

A vibrant pescatarian dinner featuring tender snapper infused with coconut and lime, paired with a refreshing pawpaw and raspberry salsa.

Ingredients

• 100 g Mint Leaves
• 400 Ml Chaokoh Coconut Cream
• 1 Kg Red Snapper
• 1 Medium Lady Red Papaya (Kappalanga (Omakka)
• 150 g Very Berry Fruits Fresh Frozen Raspberry
• 100 g Jalapeno Green
• 1 pack (250 g) Forgreen Natural Palm Jaggery Powder
• 1 kg Puro Healthy Salt (Sendha Namak)
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. Combine 2 tablespoons palm sugar, 400 ml coconut cream, 2 finely chopped jalapenos, and a pinch of salt in a small pan. Simmer over low heat, stirring occasionally, for about 10 minutes. Remove from heat and let cool.
2. 2. Place 4 snapper fillets in a large bowl and pour the cooled coconut mixture over them. Cover and marinate in the refrigerator for at least 3 hours or overnight.
3. 3. Remove the snapper from the marinade, allowing excess to drip off, and reserve the marinade. Heat a lightly oiled frypan over medium heat. Cook the snapper fillets for 3-4 minutes on each side, or until browned and just cooked through.
4. 4. Pour the reserved marinade into a small pan and bring to a boil. Reduce the heat and simmer uncovered until the sauce thickens slightly, about 5 minutes.
5. 5. For the salsa, combine 600 g diced lady red papaya, 2 tablespoons apple cider vinegar, 1 tablespoon chopped mint, and a pinch of salt in a bowl. Let the mixture sit for about 30 minutes to allow the flavors to meld.
6. 6. Serve the cooked snapper fillets drizzled with the thickened coconut sauce, accompanied by the lady red papaya salsa on the side.