Ingredients

6 whole baby snapper
90g rocket
Extra virgin olive oil
Lemon wedges

1 tbspn olive oil
½ onion, diced
3 cloves of garlic crushed
¼ cup fresh ginger
3 red chillies deseeded thinly sliced
1 stuns brown mustard seed
1 tbspn cumin seed
800 g roughly chopped roma tomatoes
¼ cup cider vinegar
½ cup soft brown vinegar
2 medium eggplants thinly sliced
1 cup basil leaves
Salt and pepper

Method

For the eggplant, heat olive oil and cook onion, garlic ginger and chillies until onion is transparent
Add mustard seed and ground cumin
Stirring until fragrant
Stir in tomatoes, vinegar, sugar and bring to the boil and simmer for ½ hour add torn basil leaves
Stirring often season

Preheat grill
Brush eggplant with clarified butter and grill until soft and well coloured

Heat pan and seal snapper (season) cooked through in oven

To serve

Place to on side slices of eggplant on plate and pour tomato mix over the top
Place head of snapper on top of eggplant
Place rocket on top and drizzle with extra virgin olive oil

Recipe by Alex Houghton
Fish Seafood Grill & Rotisserie