Ingredients:

• 4 – red snapper fillets, each weighing approx. 180 g
• 2 – large Sweet Potatoes (1 cm thick slices)
• 1 tbsp – pickled ginger, root cut into thin ribbons
• 1 tsp – mild red chilli, finely chopped
• 2 large limes (juice)
• 1 tsp – palm Sugar
• 6 tbsp – Peanut oil
• 1 tsp – chopped Shallot
• 1 tbsp – chopped coriander
• For stuffed snow peas:
• 250 g – Carrots (thick slices)
• 1/2 tsp – cumin
• 2 tbsp – white Vinegar
• 2 tbsp – Olive oil
• 1 Clove Garlic
• 1/4 tsp – fresh Ginger
• 1 pinch Cinnamon
• 2 tbsp – Pine Nuts
• 1 slice white bread
• 1-1/2 cups – tempura flour
• ice cold water

Method:

1. Make the carrot stuffing for the snow peas by boiling the sliced carrots in salted water until very soft.
2. Drain, then blend with the remaining ingredients to a smooth, stiff paste.
3. Blanch the snow peas in boiling water and shock in ice-water.
4. Carefully open the top seam of the pod, remove the seeds and mix them with the stuffing.
5. Using a piping bag, pipe the stuffing into the pods, set to one side.
6. Blanch the sweet potato until almost cooked, brush with oil and place them in a pre-heated grill and grill for around 2 minutes.
7. Once grilled, transfer to a dish and pour over the dressing and keep warm.
8. Season the fish fillets with salt, fresh ground red pepper and lemon juice.
9. Score the skin using a shape knife and dust with a little chickpea flour before frying in the oil.
10. Dust the stuffed snow peas with tempura flour.
11. Then dip them into the batter.
12. Deep fry in hot oil preferably peanut oil (the batter should not be too thick or too thin and there should be a thin layer surrounding the pea making the colours visible).
13. Arrange the sweet potatoes in the centre of the plate.
14. Place the red snapper on top. Pour some of the dressing over both the fish and potato.
15. Place the snow pea tempura on top of the fish.