Fresh Sunshine Coast flavours abound with this wonderful seafood dish created by Matt Golinski using our Hum Honey Cold Fusion Australian Fingerlime Honey. Here is the recipe for you to try.

You can purchase Hum Honey Cold Fusion Australian Fingerlime Honey here.

Serves 4

Ingredients:

600gm Snapper fillets
100gm macadamias, finely chopped
300gm prawns
50ml coconut oil
400gm green papaya, shredded
200gm cherry toms, halved
100gm green beans, finely sliced
1 long red chilli, julienned
1 golden shallot, finely sliced
1 kaffir lime leaf, finely chopped
½ cup coriander leaves
125gm Hum Honey Cold Fusion Australian Fingerlime Honey
60ml fish sauce
60ml lime juice

 

Method:

Preheat oven to 180°C.

Mix together the papaya, cherry tomatoes, beans, chilli, shallot, lime leaf and coriander.

Whisk together the Hum Honey Cold Fusion Australian Fingerlime Honey, fish sauce and lime juice.

In a hot pan, fry the snapper in half of the coconut oil until golden on both sides.

Transfer to a baking tray and sprinkle with the macadamias.

Bake the fish for 8 – 10 minutes until just cooked through.

Fry the prawns in the remaining coconut oil and mix through the salad with the dressing.

Divide the salad between four plates and serve the snapper on top.