Thai Snapper is not a snapper at all (it is actually a sea bream) but its similarities to a red snapper, both in appearance and in taste, are striking. Sashimi quality.

 

 

 

Thai Red Snapper

 

Chef Jon P. Smith

 

Sendik's Fine Foods - 18985 W. Capitol Drive, Brookfield, WI 53045

 

Servings: 6

 

Start to Finish Time: 30 minutes

 

2 1/2 pounds red snapper, cut in 12, 3 ounce pieces

 

4 cups canola oil

 

2 tablespoons Thai red curry paste

 

1 can unsweetened coconut milk

 

1 1/2 teaspoons Asian fish sauce

 

2 teaspoons sugar

 

1/4 cup flour

 

1 head bok choy, chopped

 

1 red pepper, fine julienned

 

Heat one tablespoon of canola oil in a pan until warm and add curry paste. Cook and stir for 30 to 60 seconds, add the

 

coconut milk and fish sauce whisking continually. Add sugar and stir. Cover and remove from heat.

 

Heat 1-inch of canola oil in a pan until the oil sizzles when a pinch of flour is sprinkled over it. Flour the fish pieces and fry

 

in oil until brown, about 3 minutes.

 

Heat the curry sauce and add the fish, swirl and turn fish until completely coated with sauce.

 

Saut the bok choy and red pepper in the oil ever so slightly, remove and drain in a colander. Serve immediately.

 

To serve, place fish on plate and surround with bok choy and red peppers.

 

Serving Ideas: Serve with rice.

 

Seafood

 

Per Serving (excluding unknown items): 1505 Calories; 148g Fat (87.7% calories from fat); 40g Protein; 7g Carbohydrate; 1g Dietary Fiber; 70mg

 

Cholesterol; 129mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 29 Fat; 0 Other Carbohydrates.

 

Copyright: Sendik's Brookfield, Inc.

 

 

 

SAUTEED THAI SNAPPER WITH HEIRLOOM “PEAS AND CARROTS” NASTURTIUM BROTH

 

 

 

4 – 6 oz. filets of Thai snapper

 

cup blanched English peas

 

cup blanched fava peas

 

1 cup blanched snow peas

 

1 cup blanched snap peas

 

1-cup pea tendrils

 

12 baby carrots mixed

 

2 quarts chicken stock

 

12 nasturtium leaves

 

3 shallots sliced

 

1 carrot chopped

 

1 stalk celery chopped

 

2 garlic crushed

 

Butter

 

Chopped parsley

 

 

1. Start by making broth. Ina medium stockpot sweat carrot, onion, celery, garlic until tender. Add chicken stock and reduce to 3 cups. Remove from heat and add nasturtium leaves and infuse covered for 10 minutes. Strain everything and reserve until later.
2. In a saut pan that will hold all the carrots evenly across the bottom begin to saut in butter. When hot, add chicken stock and reduce until dry. Repeat until carrots are cooked. To finish add a bit more stock and add peas and glaze everything together. Garnish with chopped parsley.
3. Saut fish in a hot pan with grape seed oil 85 % on the skin side and finish on the other.
4. To serve, start with the peas and carrot mixture, add some hot broth and serve with fish on top.

 

 

Grilled Thai Snapper Packets

 

From Derrick Riches,
Your Guide to Barbecues & Grilling.
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This is a quick, delicious, and no mess way to prepare an Asian style snapper dish.

 

INGREDIENTS:

• 4 red snapper fillets (5-6 ounces each)

• 1 carrot, thinly julienned

• 1 green onion, minced

• 1/4 cup fresh cilantro

• 3 tablespoons lime juice

• 2 cloves garlic, minced

• 1 tablespoon fish sauce

• 1 tablespoon olive oil

• 1 teaspoon fresh ginger, minced

• 4 large aluminum foil sheets

 

PREPARATION:

 

Preheat grill for medium heat. Combine fish sauce, lime juice, oil, sugar, ginger, and garlic in a small mixing bowl. Place each fillet skin side down on foil sheet. Top with Thai seasoning mixture, carrots, cilantro, and green onion.

 

Seal packets, but not too tightly to be sure steam is allowed out during cooking. Place fish packets on grill and cook for 8-10 minutes. Remove from heat, cut foil with kitchen shears, and serve.

 

 

 

Thai Snapper
Tender fillets seasoned with lime and ginger and cooked in a foil packet
Serves: 4
3 tablespoons fresh lime juice
1 tablespoon Asian fish sauce*
1 tablespoon olive oil
1 teaspoon grated, peeled gingerroot
1/2 teaspoon sugar
1/2 teaspoon minced garlic
4 red snapper fillets (6 ounces each)
1 large carrot, cut into 2 1/4-inch-long matchstick-thin strips
1 large green onion, thinly sliced
1/4 cup packed fresh cilantro leaves

 

1. In small bowl, mix lime juice, fish sauce, olive oil, ginger, sugar, and minced garlic.
2. From roll of foil, cut four 16" by 12" sheets. Fold each sheet crosswise in half and open up again.
3. Place 1 red snapper fillet, skin side down, on half of each piece of foil. Top with carrots, green onion, then cilantro leaves. Spoon the lime-juice mixture over the snapper and vegetables. Fold other half of foil over fish. Fold and crimp foil edges all around to create 4 sealed packets.
4. Place packets on grill over medium heat; cook 8 minutes.
5. To serve: With kitchen shears, cut an X in top of each packet so steam can escape. (When packets are open, check that fish flakes when tested with a fork.)