and one apparently not to be missed! Tonight I thought I might share with you my signiture dish that got me into Masterchef NZ... hey hey! nah truly its a good one and I have cooked this one for many people who have loved it! Snapper 2 snapper fillets, skin on 1-2 tbsp Lupi Olive oil Lemon wedges, to serve 1. Place the quinoa in a small saucepan with 1 cup of water and a pinch of salt and place over medium heat. Bring to the boil and then turn down to a slow simmer. Keep a watch over the quinoa. When all of the water has been absorbed remove from the heat, place the Mainland butter into the quinoa, stir, then place a tea towel over the saucepan. 2. To make the dressing, place the lime juice, palm sugar and fish sauce into a mixing bowl. Taste and make sure the flavours are balanced to your liking. Add the garlic, chilli and soy to taste. Set aside. 3. Bring a small saucepan of salted water to the boil. Blanch the peas until al dente, then plunge into iced water to refresh. Use the same saucepan of water to blanch the beans. Refresh in iced water again. Pat the peas and beans dry. 5. Season the snapper fillet with salt and place skin side down in a cold, non-stick frying pan with a little Lupi Olive oil. Place the pan over high heat and allow to stay on heat for