Sunday, July 22 2018


Snapper Fillet with Ratatouille

Update: April, 21/2013 - 03:00

with chef Patrick Ho from Fortuna Hotel Ha Noi

Have you ever tried Snapper Fillet with Ratatouille, a recipe by Chef Patrick from Fortuna Hotel Ha Noi? The bounty of seasonal vegetables makes this a fantastic warm-weather dish. Enjoy!

Ingredients: Serves 4

To make Ratatouille:

  • 3 tsp extra virgin olive oil
  • 1 tsp chopped garlic Olive oil to fry eggplant
  • ½ large onion, diced
  • ½ red bell pepper, diced
  • 1 bay leaf
  • ½ yellow bell pepper, diced
  • ½ green bell pepper, diced
  • ½ bottle spicy mango chutney
  • 1 green zucchini, diced 1
  •  eggplant, diced
  • 1 bottle of tomato puree

To make Snapper Fillet:

  • A pinch of black pepper
  • A pinch of hot paprika
  • A pinch of salt
  • 3 tsp extra virgin olive oil
  • 4 fillets boneless snapper (150g)


To make Ratatouille:

  • Fry eggplant in olive oil until lightly browned, then transfer to a paper towel to drain.
  • Heat extra virgin olive oil in a frying pan over medium heat. Add garlic and onion and saute for 2-3 minutes.
  • Add the bell pepper, green zucchini and bay leaf to saute for a further 3 minutes.
  • Stir in tomato puree and mango chutney.
  • After it boils, reduce heat to low and add fried eggplant, stirring occasionally.
  • Stew until vegetables are tender. Set aside to keep warm.

To make Snapper Fillet:

  • Season snapper fillets with all the seasoning.
  • Heat a non-stick pan with olive oil and set over medium heat.
  • Fry seasoned snapper fillets until crisp (skin side first).
  • Drain the cooked snapper fillets on a paper towel.
  • Serve hot with ratatouille.

You can savour this dish at Fortuna Hotel Ha Noi, 6B Lang Ha St, Ba Dinh Dist, Ha Noi, Viet Nam. Tel.: (84 – 4) 3831 3333 – 6437 / 6434/ 6413.

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