Slendier Crunchy Crust Snapper with
Broccoli Steaks
Preperation time: 10 minutes
Cooking time: 20 minutes (plus drying time)
Serves 2
Ingredients:
• 1 packet Slendier Angel Hair Style
• 2 slices whole broccoli head, about 1cm thick
• 2 tbs extra virgin olive oil, plus extra for brushing
• 2 fillets snapper or other soft white fish
• 2 tbs sesame oil
• 1 long red chilli, split and finely sliced
• 1 clove garlic, crushed
• 2 tbs pine nuts, toasted
Method:
1. Preheat the oven to 180ºC. Line a baking tray with
baking paper.
2. Prepare the Slendier Angel Hair Style according
to the directions on the packet. Dry well between
layers of paper towel, then spread thinly on the lined
baking tray, avoiding clumps of noodles. Place the
tray into the preheated oven and dry out the noodles
until they are golden brown and crisp, about 30
minutes. Once dried, remove ray from the oven and
set aside to cool.
3. Place the broccoli steaks on to a flat plate lined with
paper towel, cover with cling film and microwave on
high until broccoli is just cooked through, about 2 to
3 minutes.
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4. Place a large, non-stick griddle or frypan over
medium–high heat. Brush the broccoli steaks with
extra virgin olive oil then place on the pan until just
seared, turning once, about 1 minute on each side.
5. Meanwhile, place a medium non-stick frypan over
medium–high heat. Season the snapper fillets. Add
2 tablespoons extra virgin olive oil to the pan then
the snapper fillets, skin side down. Cook the snapper
for 2 to 3 minutes on the skin side, then turn and
cook for a further 1 to 2 minutes or until just cooked
through.
6. Remove snapper from the pan and set aside until
ready to serve. In the same pan, add the sesame
oil, chilli and garlic and fry very quickly, stirring
constantly, about 30 seconds. Remove mixture from
pan immediately to prevent burning.
7. To serve, place one broccoli steak on each serving
plate. Spoon the sesame oil and chilli mixture over
each steak. Sprinkle with toasted pine nuts.
8. Top each broccoli steak with a snapper fillet. Using
fingers, break up the dried angel hair into fine shards
then sprinkle a thick layer over the fish to serve.
Slendier Lemongrass Chicken with Noodles
Preperation time: 15 minutes
Cooking time: 30 minutes
Serves 2