Pan fried Snapper with Tumeric, Sweet Potato Mash, and greens


-150g Snapper Fillet

-1 Cup Kumura

-1 cup of mixed greens (Broccoli/Green Beans)

-2 tbsp Coconut oil

¼ tsp turmeric powder

Himalayan Salt and Black Pepper



Peel and Steam kumura until soft. Remove and steam greens for 3-5mins.

Heat pan to medium heat, add 1 tbsp coconut oil

Season Snapper with salt and pepper, then add to hot pan skin side down until crispy.

Flip and cook for a further 4-5mins until cooked. It should be flakey.

Mash Kumura and add turmeric, coconut oil and salt and pepper.

Serve mash onto plate, top with Snapper and serve with steamed greens.

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