For the pan-fried snapper
60g/2¼oz plain gluten free flour
1 tsp sea salt
4 firm red snapper fillets
60ml/2¼fl oz oil
lime halves, to serve
For the green salad
2 large fresh red chilies, de-seeded and sliced on the diagonal.
15g/½oz fresh cilantro leaves
12 fresh mint leaves
1 lime, zest only
For the sweet and sour dressing
2 tbsp soft brown sugar
2 tbsp sugar
2 tbsp water
2 tbsp fish sauce
2 tbsp lime juice
Stir the gluten free flour and salt together in a bowl. Add the fish fillets and turn to coat well.
Heat the oil in a large non-stick frying pan over a medium to high heat till hot.
Add the fish and cook for two minutes on each side, or until the fish is cooked, turning just once.
For the salad, toss the chilies, cilantro and mint leaves and lime zest together in a bowl.
For the dressing, stir the sugars and two tablespoons of water in a small pan over a low heat until the sugars have dissolved.
Continue to cook over a medium heat until lightly golden.
Remove from the heat, add fish sauce and lime juice and stir to combine.
Serve the fish topped with green salad and sweet and sour dressing over the top and serve with lime halves.
Recipe adapted from: Good Food