This refined seafood dish pairs crisp-skinned red snapper with the tropical sweetness of mango and the richness of coconut. Balanced by a silky beurre blanc and a light espuma, it delivers a harmonious
blend of textures and flavors, perfect for an elevated dining experience at home.
Seared Red Snapper by Chef Ajay Negi, Executive Sous Chef at Novotel Hyderabad Airport
Ingredients
Red snapper fillet (skin-on) – 1 (180–200 g)
Salt – to taste
Crushed pepper – to taste
Olive oil – 30 ml
Butter – 20 g
Method
Pat the fish completely dry using tissue paper.
Season both sides with salt and crushed pepper.
Heat a heavy pan until smoking hot, then add olive oil.
Place the fish skin-side down and press lightly for even contact.
Cook for 3–4 minutes until the skin is crisp and golden.
Flip the fish, add butter, and baste continuously.
Cook for another 1–2 minutes until just done.
Mango Coconut Espuma
Ingredients
Coconut milk – 50 ml
Ripe mango pulp – 100 g
Ginger juice – 3 ml
Lime juice – 15 ml
Salt – to taste
Soft butter – 20 g
Method
Heat the coconut milk and mango pulp gently (do not boil).
Add ginger juice, lime juice, and salt.
Blend until smooth and strain.
Add butter and mix well or blend again until emulsified.
Transfer to a siphon and charge with two cartridges.
Diced Mango Beurre Blanc
Ingredients
Ripe mango (small dice) – 1
Shallots (finely chopped) – 30 g
White wine – 100 ml
Vinegar – 15 ml
Cold butter (cubed) – 120 g
Salt – to taste
Method
Combine shallots, white wine, and vinegar in a pan.
Reduce the mixture by half.
Lower the heat and whisk in cold butter gradually to emulsify.
Season with salt.
Fold in fresh diced mango at the end.
Final Plating Guidelines
Spoon two portions of beurre blanc as the base.
Place the seared snapper on top (skin side up).
Add the espuma on the side.
Garnish with mango dice, mango chips, and microgreens.
