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1
For whole fish, remove the head, gills, guts and scales, then fillet and remove all bones.
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2
Combine all marinade ingredients. Marinate fish for 30 minutes. Remove from marinade, pat dry and shallow-fry with a little oil, skin-side down, until brown and crisp. Turn over, cook for 1 minute then remove.
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3
Blend or pound the chillies, coriander, celery laves and spring onion greens into a green paste. Heat peanut oil and sesame oil, add garlic, ginger and brown bean paste. Add in sugar, then rice wine. Then add green paste and saute gently for 2 minutes. Strain mixture through a fine sieve and push as much of the paste through as possible with the back of a spoon. Return the green jus to the heat and add fish stock, oyster sauce and ginger juice and reduce to one-third.
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4
In a pan heat up .7 oz of butter and toss in the leeks. Stir for a few minutes then add white wine. Add in the creme fraiche. Reduce to thicken, then add remaining butter. Slowly cook for about 20 minutes until the leek is very tender. Season with salt and pepper.
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5
Cut the cuttlefish into halves, lengthwise, then thinly slice from the inside at an angle. Marinate in half the oil and some salt. Heat the remaining oil in a pan with the slice of ginger and, with a shake of the pan, instantly saute and separate the cuttlefish slices if they stick together. Season with salt and pepper.
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6
Spread one generous tablespoon of leek fondue onto the centre of the plate. Place the red-roast snapper on top of the fondue. Warm the sauce through and add knobs of unsalted butter whisking to incorporate. Pour around the leek fondue, placing a tablespoon on top of the snapper. Garnish with the cuttlefish shavings.
