Coconut Snapper Ceviche and Snapper with Tomato Butter Sauce

Ingredients

  • 400g Snapper fillets, skinned & boned,
  • 2-3 limes, juiced,
  • 1-2 kaffir lime leaves, very finely chopped,
  • 100ml coconut cream,
  • 1/2 red chilli, thinly sliced,
  • 1 spring onion, finely sliced,
  • coriander and mint to taste, finely chopped,
  • 1 tomato diced,
  • 1/4 cucumber diced,
  • 1/2 rock melon, peeled, seeded & diced.

Method

  1. Thinly slice the snapper and place in a large bowl, add the lime juice & leaf and a sprinkle of salt, then leave to marinade for five minutes.
  2. Add the spring onions, chili, herbs, tomato and cucumber and stir through.
  3. There should be a good balance of ingredients and colours in the bowl.

Plating Up

Stir through the coconut cream, check the seasoning adding a little more salt and lime if needed then arrange in serving bowls and sprinkle over some melon and serve.

Chef Mark Southon

Mark trained at numerous Michelin star establishments in Europe before embarking on a culinary tour down under landing a prestigious position at Vue de Monde in Australia. He then crossed the ditch to work at Wai Waterfront in Queenstown and The French Café in Auckland, moving to the Foodstore in 2010 & joining the Bistro in late September 2015.

Wine Match

Peter Yealands Rose 2018
This pretty light peach coloured rosé has an enticing bouquet of pomegranate, fresh strawberries, and honeysuckle. A juicy, rich palate with warming flavours of strawberry shortcake, which is given focus and length by well-balanced acidity.

O'Connell St Bistro

Located on the corner of Shortland and O’Connell Streets in central Auckland, O’Connell Street Bistro is an intimate dining room of twelve tables, created in the theme of a contemporary European back street bistro, with a cosy and well stocked bar. In addition there is a separate private dining room adjacent to the Bistro, the Corner Room, which can accommodate up to twenty five people.