Snapper and coriander sausages with barbecued pumpkin

by Ed Halmagyi


  • 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.

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