Seared wahoo, snake beans and papaya salad

Seared wahoo, snake beans and papaya salad

By
From
My Feast
Serves
6
Photographer
Chris Chen

I caught this beauty of a fish in the Cook Islands and was inspired by the local ingredients to create this dish. It would sit nicely on any table and would be a great hit at a barbecue.

Ingredients

Quantity Ingredient
1 bunch snake beans, cut into 5 cm lengths
6 wahoo steaks
1 tablespoon smoked sea salt
200ml olive oil
100g butter, chopped
1 lime, juiced
baby mustard cress, to serve
Red onion soubise, to serve
Papaya salad, to serve

Method

  1. Bring a saucepan of salted water to the boil, add the snake beans, bring back to the boil, then drain and refresh in iced water. Drain again and set aside.
  2. Season the fish with a little of the salt. Heat the oil in a large heavy-based frying pan over high heat and sprinkle over the remaining salt. Once the oil is hot, gently place the fish in the pan and cook for 4 minutes each side or until just cooked through. You may need to turn the heat down a little if the oil gets too hot. Remove from the pan and drain on paper towel. Set aside and keep warm.
  3. Drain the oil from the pan, then add the butter and return to medium heat. Add the snake beans, lime juice and a little water and shake the pan until the sauce emulsifies and coats the beans. Remove from the heat.
  4. To serve, place a little red onion soubise on each plate, then place a line of drained snake beans on top. Drape the fish over the beans and top with the papaya salad. Garnish with the baby mustard cress and serve immediately.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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