In the series, Aaron and Mati enjoy this dish sitting on the beach, eaten with their hands. Use the sweet potato rounds to make a little taco for the flaked fish.
- 2 snapper fillets
- 2 tbsp fish sauce
- ½ cup coriander, roughly chopped
- 4 tbsp olive oil
- 1 sweet potato
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe has been edited and may differ from the episode.
1. Dress the snapper fillets with fish sauce and chopped coriander. Set aside and leave to marinade for 30 minutes.
2. Meanwhile, slice your sweet potato into 1-cm rounds and toss through 2 tbsp of olive oil. Season with salt.
3. Heat your barbecue or a large frypan over medium-low heat and grill in batches for 3-5 minutes on each side, or until cooked through.
4. Once the sweet potato is almost cooked, place remaining olive oil in a separate frying pan over medium-high heat, add the fillets and fry each side for 2-3 minutes, or until cooked through.
5. To eat, flake a little fish off and place it in the middle of a piece of sweet potato. Fold it in half and use as a wrap for the fish.
Taste the Torres Strait on Strait to the Plate with Aaron Fa'aoso on SBS Food, NITV and SBS On Demand