Kiribath, Kalupol and Crispy Bits [Part 2]

1. Remove the fillets off the cleaned & gutted snapper & check for pin bones. Do not remove skin.

2. With the flesh side of the fillets facing up, sprinkle both fillets with salt and pat gently

3. Sprinkle the lime zest on the fillets and leave aside.

4. Place the coconut, curry leaves, mustard seed, peppercorns, and cinnamon in a dry frying pan over a high flame.

5. Toast the aromatics by continuously moving the spices and coconut around in the pan. Once smoke starts to appear on the spices, turn the heat down to medium-low.

6. Continue to toast until the coconut is a dark brown colour but not burnt.

7. Remove off heat & place in a spice grinder to grind to a fine powder, or a mortar and pestle.

8. Place the blackened coconut mix on the surface of the fish and pat down until the fillets are completely covered.

9. In a frying pan, place the butter on medium heat, then add in the fish fillets, flesh side down.

10. Immediately start to baste the fish with the butter sand and continue basting for 3 minutes.

11. Remove the fish off heat and allow the fillets to remain in the residual heat of the pan for 2-3 minutes before moving to the side.

Disclaimer: This recipe is the original creation of Savindri Perera, MasterChef Australia Season 16 semi-finalist. Knorr does not claim ownership of this recipe, and it is being shared solely as part of a collaborative partnership with her.