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Pan-Roasted Snapper

with Guava Wine Emulsion, Guava Gel, Lime-Marinated Guava, Sweetcorn Purée & Herb Oil

Ingredients

Snapper

• 4 snapper fillets, skin on
• Salt and cracked black pepper
• Neutral oil

Guava Wine Emulsion

• 1 shallot, finely diced
• 100 ml Sauvignon Blanc
• 200 ml fish stock
• 125 g guava flesh
• 75 ml guava syrup
• 75 ml cream
• 30 g cold butter
• Juice of ½ lime
• Salt

Guava Fluid Gel

• 250 ml guava Bundaberg drink
• 100 g guava flesh
• 3 g agar agar

Lime Marinated Guava

• 4 guava halves, thinly sliced
• Zest of 1 lime
• Juice of half a lime
• Pinch salt

Sweetcorn Purée

• 400 g frozen sweetcorn
• 75 ml cream
• 25 g butter
• Salt and white pepper

Crispy Corn

• 100 g sweetcorn kernels
• Neutral oil
• Flaky salt

Herb Oil

• 100 ml neutral oil
• Large handful of parsley leaves

Garnish

• Micro herbs (optional)

Method

Make the Guava Fluid Gel

1. Blend guava drink, guava flesh and agar
2. Bring to a boil and simmer for 30-60 seconds
3. Pour through sieve into a tray and allow to set

Make the Herb Oil

1. Blend parsley and oil until smooth
2. Gently warm and blend again until deep green
3. Transfer to a squeeze bottle and reserve

Prepare the Lime Marinated Guava

1. Combine guava slices, lime zest, lime juice and salt
2. Refrigerate until required

Make the Sweetcorn Purée

1. Reserve 100 g corn for crispy corn
2. Cook remaining corn with cream and butter
3. Blend smooth and pass through a sieve
4. Season and keep warm

Make the Crispy Corn

1. Dry reserved corn thoroughly
2. Fry until crisp and golden
3. Season with flaky salt

Make the Guava Wine Emulsion

1. Sweat shallot until softened
2. Add wine and reduce
3. Add stock, guava flesh and syrup
4. Blend smooth and strain
5. Add cream and butter
6. Finish with lime juice and seasoning

Finish the Guava Fluid Gel

1. Chop the set gel into pieces
2. Blend until smooth
3. Transfer to a squeeze bottle

Cook the Snapper

1. Pat skin dry and season
2. Cook skin side down until crisp and nearly cooked through
3. Flip briefly to finish
4. Rest for 2-3 minutes

Plate the Dish

1. Smear sweetcorn purée across a quarter of the plate
2. Spoon guava wine emulsion over the remaining plate area
3. Place snapper bridging the purée and sauce
4. Arrange lime marinated guava beside the fish
5. Add guava fluid gel dots
6. Scatter crispy corn around the purée
7. Finish with herb oil and optional micro herbs

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