Best Rice Flaked Red Snapper With Roasted Chile Sauce Recipes

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BAKED SNAPPER WITH CHILIES, GINGER AND BASIL



Baked Snapper with Chilies, Ginger and Basil image

Almost any whole fish can be cooked with this method, but snapper or sea bass are particularly good with the Thai flavors. If you can find it, try fresh galangal in place of the ginger, the flavor is unique.

Provided by Chili Spice

Categories     Seafood     Fish

Time 1h

Yield 4

Number Of Ingredients 13

1 (1 1/2 pound) whole red snapper, cleaned and scaled
½ cup fresh basil leaves
2 tablespoons peanut oil
2 tablespoons fish sauce
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2 red chile peppers, sliced diagonally
1 yellow bell pepper, seeded and diced
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 tablespoons water
2 tomatoes, seeded and sliced
5 leaves basil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
  • Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
  • Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
  • Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.

Nutrition Facts : Calories 277 calories, Carbohydrate 10.6 g, Cholesterol 62.4 mg, Fat 9.4 g, Fiber 1.5 g, Protein 36.8 g, SaturatedFat 1.7 g, Sodium 630.2 mg, Sugar 7.1 g

RICE FLAKED RED SNAPPER WITH ROASTED CHILE SAUCE



Rice Flaked Red Snapper with Roasted Chile Sauce image

Provided by Floyd Cardoz

Categories     Blender     Fish     Ginger     Roast     Dinner     Seafood     Snapper     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 24

For roasted chile sauce
3 garlic cloves, unpeeled
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, plus more to taste
2 mild to moderately hot fresh green chiles (4 to 6 inches in length) such as jalapeños and serranos
1 1/2 tablespoons coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 cups grated fresh coconut or unsweetened desiccated coconut, tightly packed
2 tablespoons canola oil
1 tablespoon shallot, chopped
1 tablespoon fresh ginger, peeled and chopped
1 cup chicken stock or low-sodium chicken broth
1 tablespoon tamarind paste*
1/2 teaspoon sugar
For red snapper
1 large egg
2 tablespoons all-purpose flour
1/8 teaspoon salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
1 cup (4 ounces) rice flakes or crushed unsweetened puffed rice cereal*
6 (6-ounce) pieces red snapper fillets with skin
1/4 cup canola oil
*Tamarind paste is available at Middle Eastern markets or online at kalustyans.com
**Rice flakes are also called poha thick and are available at Indian spice stores.

Steps:

  • Make sauce:
  • Preheat oven to 350°F.
  • Place garlic cloves on 6-by-6-inch square of foil, drizzle with olive oil, and sprinkle with 1/2 teaspoon salt. Wrap garlic tightly in foil and roast in middle of oven until soft, 30 to 35 minutes. When cool enough to handle, unwrap and separate cloves. Squeeze garlic from skin into small bowl. Set aside.
  • On gas stove, directly over burner turned to moderately high heat, roast chiles, turning with tongs, until softened and charred on all sides, about 6 to 8 minutes. (Alternately, roast chiles in broiler, turning occasionally, about 2 1/2 minutes.) Immediately seal in airtight container or place in bowl and cover tightly with plastic wrap. Let sit until cool enough to handle, about 10 minutes, then uncover. Holding chiles under cold running water, rub off charred skins. Cut off tops, gently split chiles open, and discard seeds if desired. (Seeds will add additional heat to final dish.) Set aside.
  • In dry, 10-inch skillet over moderately low heat, toast coriander seeds, shaking skillet often, until fragrant and several shades darker, about 3 minutes. Transfer to small bowl. Toast cumin seeds in same manner. (Do not wash skillet.) When cool, finely grind both spices in electric coffee/spice grinder. Set aside.
  • In same skillet, over moderately low heat, toast coconut, stirring occasionally to prevent sticking, until fragrant and golden, about 7 minutes. In blender, combine coconut, garlic, chiles, and 1/2 cup water. Purée until smooth, adding additional 1/4 cup water if necessary. Set aside.
  • In medium saucepan over moderately high heat, heat canola oil until shimmering. Add shallot and ginger, and cook, stirring, until fragrant, about 1 minute. Add garlic-chile purée (do not clean blender) and ground spices. Pour stock into blender, swish around to collect residual puré, and pour into pan with other ingredients. Add tamarind paste and sugar, and season with salt. Simmer, stirring occasionally, until thickened slightly, about 12 minutes. Keep warm.
  • Cook fish and finish dish:
  • Preheat oven to 400°F.
  • In small bowl, beat together egg, flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper to make egg wash.
  • Place rice flakes in medium bowl.
  • Working with 1 fillet at a time, generously brush skinned side of snapper with egg wash, then gently dredge same side in rice flakes and sprinkle with salt and pepper. Repeat with remaining snapper.
  • In large ovenproof skillet, over moderately high heat, heat 2 tablespoons oil until shimmering. Add 3 snapper fillets, coated sides down. Sear, without turning, until coating is golden brown, about 1 1/2 minutes. Turn fillets over and place skillet in oven. Roast, uncovered, until firm and just cooked through, about 2 to 4 minutes. Transfer fillets to platter and loosely cover with foil to keep warm. Heat remaining 2 tablespoons oil in skillet and cook remaining fillets in same manner. Serve with roasted chile sauce.

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