WHOLE ROASTED RED SNAPPER, WITH THAI SPICES AND COCONUT RICE

WHOLE ROASTED RED SNAPPER, WITH THAI SPICES AND COCONUT RICE image

Categories Fish

Yield 4 servings

Number Of Ingredients 20

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RED SNAPPER:
One 4-lb whole red snapper
Sea salt and black pepper
1/3 cup canola oil
3 tbsp unsweetened coconut milk
2 limes, 1 zested and juiced, 1 cut in half
1 tbsp grated ginger
1 tbsp ground coriander seeds
1 garlic clove, sliced
½ tsp chili flakes
¼ cup basil chiffonade
¼ cup cilantro chiffonade
COCONUT RICE:
1 cup jasmine rice
1½ cups water
½ stalk lemongrass
Salt and pepper
1 cup unsweetened coconut milk
1 tbsp cilantro chiffonade
1 lime

Steps:

1. Preheat oven to 400 °F. Generously season belly and both sides of fish with salt and pepper; place fish in roasting pan. 2. Combine canola oil with coconut milk, lime zest and juice, ginger, coriander, garlic, and chili flakes in bowl and stir to blend. Spoon mixture over the snapper and bake for 25-30 minutes, basting frequently. Fish is done when a metal skewer inserted into fish and still feels warm after 5 seconds. 3. Rinse starch from rice and transfer to pot with 1½ cups water, lemongrass, and pinch of salt. Bring to a boil, then simmer for 10 minutes. Remove rice from heat, cover, and let sit for another 10 minutes. Remove lemongrass once rice is cooked; slowly stir in coconut milk and cilantro, seasoning with lime juice, salt, and pepper. Rice should be creamy. 4. Filet fish. Spoon coconut rice onto plates and top with ½ of fish fillet, spooning sauce from roasting pan over each dish. Finish with squeeze of lime and garnish with chiffonades.