- 400g boneless snapper fillet
- 2 egg whites
- 2 Tbsp milk
- 1 Tbsp red curry paste
- 1 bunch coriander, leaves and roots
- salt and ground white pepper
- 500g pumpkin, peeled and sliced ½ cm thick
- cooking oil spray
- ½ bunch basil leaves
- 1 red chilli, sliced finely
- olives and caperberries, to serve
1 Combine the fish, egg whites, milk, curry paste and coriander roots in a blender and puree until very smooth. Season lightly with salt and ground white pepper.
2 Spoon the mixture in 15cm lengths onto 4 large squares of cling film. Chop the coriander well and sprinkle over. Roll up tightly, tie one end, then twist to form a taut sausage. Tie the other end securely. Steam gently for 10 minutes until firm to touch and milky in appearance.
3 Meanwhile, sprinkle the pumpkin with cooking oil and barbecue over a medium-hot griddle for 8 minutes, turning several times, until just tender. Combine with the basil, chilli olives and caperberries.
4 Arrange the pumpkin salad on plates, then unwrap the sausages and place on top.