It might seem an odd combination, but it works well. The crisp nori adds a lovely contrast to the silky fish.
- 1 tbsp olive oil
- 90 gm butter, diced
- 4 snapper fillets (about 180gm each), skin on
- 3 corn cobs, kernels removed
- 2 nori sheets, folded and shredded
- 1 tbsp lemon juice, plus extra wedges to serve
- 1 tbsp fish sauce
- 2 spring onions, thinly sliced
- To serve: green salad or crusty bread (optional)
- 1Heat olive oil and 10gm butter in a large non-stick frying pan over high heat, add snapper, skin-side down, and cook until skin is golden (3 minutes; if you can’t fit the fish in one pan, cook in batches). Turn carefully, then cook until just cooked through (1-2 minutes). Transfer fish to a plate and keep warm.
- 2Meanwhile, blanch corn until tender (2-3 minutes), then drain.
- 3Add a third of the butter and the corn to the fish pan and stir to warm, then transfer to plates. Add remaining butter to pan and cook over high heat until foaming (1-2 minutes), then add nori and cook until just crisp. Remove from heat, season to taste with lemon juice and fish sauce. Stir in spring onions and spoon onto plates. Top with fish and spoon nori butter over.